3rd edition
It sets out to identify and present recent new knowledge, as well as to update information from the two previous editions. This book continues to bridge the gap between baking science and practice by providing technical coverage of the complex processes that link together to make bread and fermented products.
ISBN 978-3-319-14686-7
ebook ISBN 978-3-319-14687-4
Publisher: Springer
(1st edition available in Spanish language, Fabicació de Pan, ISBN 84-200-0983-0 Editorial Acrbia, S.A.)