Baked Products
Science, Technology and Practice| By: | Stanley P. Cauvain; Linda S. Young |
| Publisher: | Wiley Professional Development (P&T) |
| Print ISBN: | 9781405127028 |
| eText ISBN: | 9781405171526 |
| Edition: | 1 |
| Copyright: | 2006 |
| Format: | Page Fidelity |
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Table of Contents
Food scientists and food technologists within bakery companies. Ingredient suppliers, flour millers and general food companies.