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Advances in Baking Technology Softcover reprint of the original 1st ed. 1993 edition
Stauffer, B. S. Kamel and C. E.
Advances in Baking Technology Softcover reprint of the original 1st ed. 1993 edition
Stauffer, B. S. Kamel and C. E.
Designed principally for food technologists in the baking industry, this reference work examines ingredients and progress in basic bread production, such as microwave baking, extrusion, the freezing of doughs and other baked products, and test methods.
424 pages, 66 black & white illustrations, biography
Media | Książki Paperback Book (Książka z miękką okładką i klejonym grzbietem) |
Wydane | 1992 |
ISBN13 | 9780751400557 |
Wydawcy | Chapman and Hall |
Strony | 408 |
Wymiary | 155 × 235 × 22 mm · 594 g |
Język | English |
Zobacz wszystko od Stauffer, B. S. Kamel and C. E. ( np. Paperback Book )