Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 16:Quality control

References

1. Proceedings Of The American Society Of Bakery Engineers Annual Conventions, And From Baking Science & Technology Third Edition, Volume 11 by E.J. Pyler.


2. Edmund, B. Bennion; James Steward. Cake Making, G. S. T. Bamford, Leonard Hill Book, London.


3. Peter R. Whiteley. Biscuit Manufacture – Fundamentals of Online Production, Elsevier Publishers


4. Fance W. J. and Wragg BH. Up - to - date Bread Making, Maclaren and Sons, London