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.
An edition of Bakery Technology & Engineering
(1960)
Bakery technology and engineering
3rd ed.
by Samuel A. Matz
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Last edited by MUSHKAN KUMARI
August 5, 2025 | History
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Baking, Bakers and bakeries, Bakeries| Edition | Availability |
|---|---|
1
Bakery Technology & Engineering
December 1999, Pan-Tech International
Paperback
- 3rd edition
0942849205 9780942849202
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2
Bakery technology and engineering
1992, Van Nostrand Reinhold
in English
- 3rd ed.
0442308558 9780442308551
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3
Bakery Technology & Engineering
December 1991, Pan Tech Intl
Hardcover
in English
- 3rd edition
0942849078 9780942849073
|
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4
|
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5
|
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Book Details
Edition Notes
Includes bibliographical references and index.
"An AVI book."
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- Created April 1, 2008
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| August 5, 2025 | Edited by MUSHKAN KUMARI | //covers.openlibrary.org/b/id/15110833-S.jpg |
| August 5, 2025 | Edited by MUSHKAN KUMARI | //covers.openlibrary.org/b/id/15110831-S.jpg |
| August 3, 2023 | Edited by ImportBot | import existing book |
| December 22, 2022 | Edited by ImportBot | import existing book |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |