Introduction to Baking and Bakery Products

Bakery Products Science and Technology: Second Edition

Volumn 9781119967156, Issue , 2014, Pages 1-16

  Zhou, Weibiao ^a   Therdthai, N ^b   Hui, Y H ^c  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b KASETSART UNIVERSITY   (Thailand)

^c Science Technology System   (United States)

Author keywords

Bakery products; Baking ingredients; Bread; Flour; Specialty products; Traditional products

Indexed keywords

THERMAL PROCESSING (FOODS);

BAKING INGREDIENTS; BREAD; FLOUR; SPECIALTY PRODUCTS; TRADITIONAL PRODUCTS;

BAKERY PRODUCTS;

EID: 84927800139     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118792001.ch1     Document Type: Editorial

References (2)

1. Lai HM, Lin TC. 2006. Bakery products: Science and technology. In: Hui Y H and others, editors. Bakery products: Science and technology. 1st ed. Ames, IA: Blackwell Publishing. Chapter 1.
2. Piperno DR, Weiss E, Holst I, Nadel D. 2004. Processing of wild cereal grains in the Upper Palaeolithic revealed by starch grain analysis. Nature 430:670-3.