Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 7:Different Rheological Properties; Application In Bakery
And Confectionery

References

• Edmund, B. Bennion; James Steward. Cake Making, G. S. T. Bamford, Leonard Hill Book, London.
  
• Peter R. Whiteley. Biscuit Manufacture – Fundamentals of Online Production, Elsevier Publishers
  
• Fance W. J. and Wragg BH. Up - to - date Bread Making, Maclaren and Sons, London
• http://www.wheatflourbook.org/Main.aspx?p=33