Baking for special diets / 3G E-Learning
Publisher: United States of America : 3G E-Learning, c2017Description: xii, 246 pages : illustrations colorContent type:- text
- unmediated
- volume
- 9781680956498 [paperback]
- 641.815 B17 2017
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Reference | Graduate School Library Annex | 641.815 B17 2017 (Browse shelf(Opens below)) | Available | UC12-000002733 |
Browsing Graduate School Library shelves, Shelving location: Annex Close shelf browser (Hides shelf browser)
641.57 G44 2019 Professional cooking / | 641.59 M176 2009 International cuisine / | 641.59 M176 2009 International cuisine / | 641.815 B17 2017 Baking for special diets / | 641.815 B74 2018 Bread and pastry production : | 641.815 So39 2008 About professional baking / | 641.874 K19 2009 The bar & beverage book / |
Includes index
Chapter 1 Introduction to baking -- Chapter 2 Sensory properties of food -- Chapter 3 Variety grains and flours -- Chapter 4 Gluten-free baking -- Chapter 5 Sugar and other sweeteners -- Chapter 6 Fats, oils, and emulsifiers -- Chapter 7 Egg & milk products
English
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