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Bakery food manufacture and quality: water control and effects

Обложка книги Bakery food manufacture and quality: water control and effects

Bakery food manufacture and quality: water control and effects

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Describes the role and control of water in the formation of cake batters, bread, pastry, and biscuit doughs; in their subsequent processing; and in the baked product. DLC: Baked products.
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#5

ВАЗ 2110i, -2111i, -2112i

Категория: civil, civil, transport
57.35 Mb
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