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Language: en
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Type: BOOK - Published: 2019-09-10 - Publisher: John Wiley & Sons
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an in
Language: en
Pages: 233
Pages: 233
Type: BOOK - Published: 2019-07-19 - Publisher: John Wiley & Sons
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an in
Language: en
Pages: 589
Pages: 589
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio
Language: en
Pages: 573
Pages: 573
Type: BOOK - Published: 2017-02-18 - Publisher: Woodhead Publishing
Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick b
Language: en
Pages: 216
Pages: 216
Type: BOOK - Published: 2015-10-09 - Publisher: Royal Society of Chemistry
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable a
