Baked Products: Science, Technology and Practice PDF
242 Pages·2006·3.692 MB·English
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Description:
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
