| TITLE/AUTHOR |
PRICE |
|---|
| Baked Goods Freshness (Hebeda) |
184.95 |
| Baked Products: Science, Technology and Practice (Cauvain and Young) |
228.95 |
| Bakery Food Manufacture and Quality: Water Control and Effects, 2nd edition (Cauvain) |
198.95 |
| Bakery Products: Science and Technology (Hui) |
228.95 |
| Bakery Technology and Engineering 3rd Edition (Matz) |
228.00 |
| Baking Problems Solved (Cauvain and Young) |
288.95 |
| Baking Science and Technology, 4th edition Volume 1: Fundamentals and Ingredients (Pyler) |
165.00 |
| Baking Science and Technology, 4th edition Volume 2: Formulation and Production (Pyler) |
165.00 |
| Baking: The Art and Science, Third Edition with DVD (Schunemann and Treu) |
99.95 |
| Batters and Breadings in Food Processing (Kulp and Loewe) |
129.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 1: Ingredients (Manley) |
91.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 2: Biscuit Doughs (Manley) |
91.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 3: Biscuit Dough Piece Forming (Manley) |
91.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 4: Baking and Cooling of Biscuits (Manley) |
91.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 5: Secondary Processing in Biscuit Manufacturing (Manley) |
91.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 6: Biscuit Packaging and Storage (Manley) |
91.95 |
| Biscuit, Cracker, and Cookie Recipes for the
Food Industry (Manley) |
298.95 |
| Breaded Fried Foods (Mallikarjunan) |
144.95 |
| Bread Making: Improving Quality (Cauvain) |
318.95 |
| Bubbles in Food (Campbell) |
118.00 |
| Bubbles in Food 2: Novelty, Health and Luxury (Campbell) |
188.00 |
| Chorleywood Bread Process (Cauvain and Young) |
218.95 |
| Cookie and Cracker Technology 3rd Edition (Matz) |
197.00 |
| Food Engineering Aspects of Baking Sweet Goods (Sumnu) |
178.95 |
| Frozen and Refrigerated Doughs and Batters (Kulp, Lorenz, and Brummer) |
188.00 |
| Gluten -Free Food Science and Technology (Gallagher) |
178.95 |
| Gluten Proteins 2006 (Lookhart) |
138.00 |
| Handbook of Cereal Science & Technology,
2nd edition(Kulp) |
234.00 |
| Handbook of Dough Fermentations (Kulp) |
208.95 |
| Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionery, Fats, Fruits, and Functional Foods (Hui) |
297.95 |
| ICC Handbook of Cereals, Flour, Dough and Product Testing (Cauvain/Young) |
179.00 |
| More Baking Problems Solved (Cauvain) |
208.95 |
| Principles of Breadmaking: Functionality of Raw Materials and Process Steps (Sluimer) |
128.00 |
| Progress in Dough Processing CD-ROM (Unilever R&D) |
68.00 |
| Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (now titled) Technology of Coated and Filled Chocolate, Confectionery and Bakery Products (Talbot) |
238.95 |
| Science of Bakery Products (Edwards) |
57.95 |
| Science of Gluten-Free Foods and Beverages (Arendt) |
128.00 |
| Snack Foods Processing (Loosas and Rooney) |
208.95 |
| Taste of Bread (Raymond Calvel) |
114.00 |
| Technology of Biscuits, Crackers and Cookies
3rd edition (Manley) |
288.95 |
| Technology of Breadmaking, 2nd edition (Cauvain) |
123.00 |
| Technology of Coated and Filled Chocolate, Confectionery and Bakery Products (Talbot) |
238.95 |
| Technology of Functional Cereal Products (Hamaker) |
268.95 |
| Prices subject to change - Prices are in U.S. Dollars |