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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...
| Главный автор: | |
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| Формат: | Printed Book |
| Опубликовано: |
Hoboken, N.J.
Wiley
2003
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| Редактирование: | 3 |
| Предметы: |
Kerala University of Fisheries
| Шифр: |
664.02 JOS/UN |
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| Копировать NFIC | Недоступно состояние Live" What does mean the status Live (working) |