Bakery Technology & Engineering - Info and Reading Options
By Samuel A. Matz
"Bakery Technology & Engineering" was published by Pan Tech Intl in December 1991 - New York, it has 853 pages and the language of the book is English.
“Bakery Technology & Engineering” Metadata:
- Title: ➤ Bakery Technology & Engineering
- Author: Samuel A. Matz
- Language: English
- Number of Pages: 853
- Publisher: Pan Tech Intl
- Publish Date: December 1991
- Publish Location: New York
“Bakery Technology & Engineering” Subjects and Themes:
- Subjects: Baking - Bakers and bakeries - Bakeries
Edition Specifications:
- Format: Hardcover
- Weight: 4 pounds
- Dimensions: 9.5 x 6.5 x 2.2 inches
Edition Identifiers:
- The Open Library ID: OL9797943M - OL2470693W
- Online Computer Library Center (OCLC) ID: 503315786
- ISBN-13: 9780942849073
- ISBN-10: 0942849078
- All ISBNs: 0942849078 - 9780942849073
AI-generated Review of “Bakery Technology & 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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