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 & Engineering
3rd edition
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
|
aaaa
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WorldCat
|
4
|
zzzz
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WorldCat
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5
|
zzzz
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Book Details
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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. |