E-book 12 bölümden oluşmaktadır. Her bir bölüm pdf formatındadır.

Ch-1: Soft Wheat Quality
Ch-2: Functions of Ingredients in the baking of Sweet Goods
Ch-3: Chemical reactions in the processing of Soft Wheat Products
Ch-4: Cake Emulsions
Ch-5: Cake Batter Rheology
Ch-6: Cookie Dough Rheology
Ch-7: Technology of Cake Production
Ch-8: Technology of Cookie Production
Ch-9: Heat and mass transfer during baking of sweet goods
Ch-10: Physical and thermal properties of sweet goods
Ch-11: Alternative baking technologies
Ch-12: Low sugar and low fat sweet goods

Linkler:

http://www.forumfood.org/zyr/indir.p...f2c7e1d14e.pdf (içindekiler-önsöz vs.)
http://www.forumfood.org/zyr/indir.p...865c93ac2f.pdf (ch-1)
http://www.forumfood.org/zyr/indir.p...fc7a88c526.pdf (ch-2)
http://www.forumfood.org/zyr/indir.p...f451a042ed.pdf (ch-3)
http://www.forumfood.org/zyr/indir.p...72e3542717.pdf (ch-4)
http://www.forumfood.org/zyr/indir.p...e91a55a31b.pdf (ch-5)
http://www.forumfood.org/zyr/indir.p...30eb5e58c2.pdf (ch-6)
http://www.forumfood.org/zyr/indir.p...ebbb8c99d5.pdf (ch-7)
http://www.forumfood.org/zyr/indir.p...0ea5afd7c5.pdf (ch-8)
http://www.forumfood.org/zyr/indir.p...dc4d4b0560.pdf (ch-9)
http://www.forumfood.org/zyr/indir.p...f483cba3a0.pdf (ch-10)
http://www.forumfood.org/zyr/indir.p...17f4420253.pdf (ch-11)
http://www.forumfood.org/zyr/indir.p...1fc413764e.pdf (ch-12)

Arkadaşlar, hepsini rar'layıp tek parça halinde yüklemeye çalıştım ancak 2 kere denememe rağmen geçersiz dosya uzantısı iletisini aldım bu nedenle tüm kısımları tek tek yüklemek zorunda kaldım. Kusura bakmayın...