Bakery technology and engineering - Info and Reading Options
By Samuel A. Matz
"Bakery technology and engineering" was published by Van Nostrand Reinhold in 1992 - New York, it has 853 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: 853
- Publisher: Van Nostrand Reinhold
- Publish Date: 1992
- Publish Location: New York
“Bakery technology and engineering” Subjects and Themes:
- Subjects: Baking - Bakers and bakeries - Bakeries
Edition Specifications:
- Pagination: 853 p. :
Edition Identifiers:
- The Open Library ID: OL1547949M - OL2470693W
- Library of Congress Control Number (LCCN): 91027378
- ISBN-10: 0442308558
- All ISBNs: 0442308558
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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- Preview Status: restricted
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