Bakery food manufacture and quality: water control and effects PDF
221 Pages·2000·12.835 MB·English
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Description:
Describes the role and control of water in the formation of cake batters, bread, pastry, and biscuit doughs; in their subsequent processing; and in the baked product. DLC: Baked products.
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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.
