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
by Samuel A. Matz
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Subjects
Baking, Bakers and bakeries, BakeriesShowing 5 featured editions. View all 5 editions?
| Edition | Availability |
|---|---|
1
Bakery Technology & Engineering
December 1999, Pan-Tech International
Paperback
- 3rd edition
0942849205 9780942849202
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WorldCat
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2
Bakery technology and engineering
1992, Van Nostrand Reinhold
in English
- 3rd ed.
0442308558 9780442308551
|
cccc
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WorldCat
|
3
Bakery Technology & Engineering
December 1991, Pan Tech Intl
Hardcover
in English
- 3rd edition
0942849078 9780942849073
|
zzzz
Libraries near you:
WorldCat
|
4
|
zzzz
Libraries near you:
WorldCat
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5
|
aaaa
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WorldCat
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Book Details
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Includes bibliography.
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- Created April 1, 2008
- 3 revisions
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| September 28, 2020 | Edited by MARC Bot | import existing book |
| December 14, 2009 | Edited by WorkBot | link works |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record. |