The Science of Bakery Products pdf/epub/kindle/txt ebooks
By:W. P. Edwards
Published on 2007 by Royal Society of Chemistry
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From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed at anyone with an interest in everyday chemistry.
This Book was ranked at 8 by Google Books for keyword Science.
Book ID of The Science of Bakery Products's Books is oCVPjK0mSfkC, Book which was written byW. P. Edwardshave ETAG "HHKQuga21V0"
Book which was published by Royal Society of Chemistry since 2007 have ISBNs, ISBN 13 Code is 9780854044863 and ISBN 10 Code is 0854044868
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Book which have "259 Pages" is Printed at BOOK under CategoryTechnology and Engineering
This Book was rated by 1 Raters and have average rate at "1.0"
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Book was written in en
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