Bakery Technology & Engineering - Info and Reading Options
By Samuel A. Matz
"Bakery Technology & Engineering" was published by Pan-Tech International in December 1999 and it has 740 pages.
“Bakery Technology & Engineering” Metadata:
- Title: ➤ Bakery Technology & Engineering
- Author: Samuel A. Matz
- Number of Pages: 740
- Publisher: Pan-Tech International
- Publish Date: December 1999
“Bakery Technology & Engineering” Subjects and Themes:
- Subjects: Baking - Bakers and bakeries - Bakeries
Edition Specifications:
- Format: Paperback
- Weight: 2.6 pounds
- Dimensions: 8.7 x 5.9 x 1.6 inches
Edition Identifiers:
- The Open Library ID: OL8444365M - OL2470693W
- Online Computer Library Center (OCLC) ID: 468555297
- ISBN-13: 9780942849202
- ISBN-10: 0942849205
- All ISBNs: 0942849205 - 9780942849202
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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