Bakery technology and engineering
3rd ed.
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Author
Publication
1992 - Van Nostrand Reinhold, New York, New York (State)
Language
English
Word Count
213,250 words, Guess
Page Count
853 pages
Identifiers
- Internet Archivebakerytechnology0000matz_p5j4
- ISBN-100442308558
- ISBN-139780442308551
- Goodreads3673111
- Library of Congress Control Number91027378
and 2 more
- Better World Books9780442308551
- Open LibraryOL1547949M
Classifications
- DDC664/.752
- LCCTX763 .M333 1992
- LCCTP248.65.F66
First Sentence
Wheat flour is the ingredient that, more than any other, influences the processing response of most doughs and batters and determines the finished quality of most bakery products.
Subjects
Other Editions
- Bakery technology and engineering
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