Bakery Products Science And Technology 2E
- ISBN13：9781119967156
- 出版社：John Wiley & Sons Inc
- 作者：Zhou
- 裝訂／頁數：精裝／776頁
- 規格：24.8cm*19.1cm*3.2cm (高/寬/厚)
- 出版日：2014/06/24
商品簡介
作者簡介
THE EDITORS
Dr Weibiao Zhou (Editor)
Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering.
Dr Y. H. Hui (Administrative Editor)
Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.
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