Cauvain S.P., Young L.S. — Bakery Food Manufacture and Quality: Water Control and Effects
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Название: Bakery Food Manufacture and Quality: Water Control and Effects
Авторы: Cauvain S.P., Young L.S.
Аннотация:
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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