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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Subjects
Baking, Bakers and bakeries, BakeriesShowing 5 featured editions. View all 5 editions?
Edition | Availability |
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1
Bakery Technology & Engineering
December 1999, Pan-Tech International
Paperback
- 3rd edition
0942849205 9780942849202
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2
Bakery technology and engineering
1992, Van Nostrand Reinhold
in English
- 3rd ed.
0442308558 9780442308551
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3
Bakery Technology & Engineering
December 1991, Pan Tech Intl
Hardcover
in English
- 3rd edition
0942849078 9780942849073
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4 |
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5 |
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- Created April 1, 2008
- 6 revisions
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December 7, 2022 | Edited by ImportBot | import existing book |
October 8, 2020 | Edited by MARC Bot | import existing book |
April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |