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.
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Previews available in: English
Subjects
Baking, Bakers and bakeries, BakeriesShowing 5 featured editions. View all 5 editions?
Edition | Availability |
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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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WorldCat
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4 |
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5 |
zzzz
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"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."
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- Created April 30, 2008
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June 8, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
December 15, 2009 | Edited by WorkBot | link works |
April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |