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| #908571 in Books | 2015-02-17 | Original language:English | PDF # 1 | 9.21 x.94 x6.14l,1.71 | File type: PDF | 408 pages|
This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determin...
You easily download any file type for your gadget.Technology of Breadmaking | Stanley Cauvain. A good, fresh read, highly recommended.
