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Download Bakery food manufacture and quality: water control and effects by Stanley P. Cauvain, Linda S. Young in PDF format completely FREE. No registration required, no payment needed. Get instant access to this valuable resource on PDFdrive.to!
About Bakery food manufacture and quality: water control and effects
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.
Detailed Information
| Author: | Stanley P. Cauvain, Linda S. Young |
|---|---|
| Publication Year: | 2000 |
| ISBN: | 9780632053278 |
| Pages: | 221 |
| Language: | English |
| File Size: | 12.835 |
| Format: | |
| Price: | FREE |
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