Téléchargez ou lisez en ligne Ebooks PDF Bakery Technology and Engineering
Bakery Technology and Engineering
By:Samuel A. Matz
Published on 1992 by Taylor & Francis US
This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.
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Book ID of Bakery Technology and Engineering's Books is rU1wQotD3jIC, Book which was written bySamuel A. Matzhave ETAG "MqHu0cZ9Kyw"
Book which was published by Taylor & Francis US since 1992 have ISBNs, ISBN 13 Code is 9780442308551 and ISBN 10 Code is 0442308558
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Book which have "853 Pages" is Printed at BOOK under CategoryTechnology and Engineering
This Book was rated by 1 Raters and have average rate at "2.0"
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Book was written in en
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