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THE SCIENCE OF BAKERY PRODUCTS - W. P. EDWARDS

The Science Of Bakery Products Cover
Genre :Cooking
Author :W. P. Edwards
Publisher :Royal Society of Chemistry
Published :2007
ISBN10 :0854044868
ISBN13 :9780854044863
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From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed at anyone with an interest in everyday chemistry. View Full Review...

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