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Understanding baking : the art and science of baking
Chapter 1: Wheat and Grain Flours. Chapter 2:Yeast and Chemical Leaveners. Chapter 3: Sugar and Other Sweeteners. Chapter 4: Eggs. Chapter 5: Fats and Oils. Chapter 6: Milk and Dairy Products. Chapter 7: Thickeners: Starches, Gelatin and Gums. Chapter 8: Chocolate. Chapter 9: Water. Chapter 10: Salt...
| 1. autor: | |
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| Format: | Printed Book |
| Wydane: |
Hoboken, N.J.
Wiley
2003
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| Wydanie: | 3 |
| Hasła przedmiotowe: |
Kerala University of Fisheries
| Sygnatura: |
664.02 JOS/UN |
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| Egzemplarz NFIC | Możliwość dostępu nieznana |