Mechanisms of dough formation and development.
Contributors: Flour Milling and Baking Research Association.
Series: Technical publication / Flour Milling and Baking Research Association -- no.5; Technical publication (Flour Milling and Baking Research Association) -- no.5.
Publisher: Flour Milling and Baking Research Association
Published: 1950
Place of publication: [Chorleywood?]
Language: eng