Bakery Technology & Engineering
Edition: 3rd edition
Publisher: Pan-Tech International
Published: December 1999
Format: Paperback
Number of pages: 740
ISBN-13: 9780942849202
Subjects: Food Science; Technology & Industrial Arts; Reference
First sentence: 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.