principles, bakery, beverages, cerials, cheese, confectionary, fats, fruits, and functional, foods Hui, Y.H. creator ed. Cross, N. ed. Chandan, R.C. ed. Clark, S. ed. Dobbs, J. ed. New Jersey John Wiley & Sons 2007 2007 xvi,1131p. 25cm FOOD SCIENCE 664 HAN 9780470125243