Bakery technology and engineering - Info and Reading Options
By Samuel A. Matz
"Bakery technology and engineering" was published by Avi Pub. Co. in 1972 - Westport, Conn, it has 598 pages and the language of the book is English.
“Bakery technology and engineering” Metadata:
- Title: ➤ Bakery technology and engineering
- Author: Samuel A. Matz
- Language: English
- Number of Pages: 598
- Publisher: Avi Pub. Co.
- Publish Date: 1972
- Publish Location: Westport, Conn
“Bakery technology and engineering” Subjects and Themes:
- Subjects: Baking - Bakers and bakeries - Bakeries
Edition Specifications:
- Pagination: 598 p.
Edition Identifiers:
- The Open Library ID: OL5223487M - OL2470693W
- Library of Congress Control Number (LCCN): 75179038
- ISBN-10: 0870551094
- All ISBNs: 0870551094
AI-generated Review of “Bakery technology and engineering”:
Snippets and Summary:
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.
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