Baking Problems Solved (Food Science, Technology and Nutrition)
Stanley P Cauvain, Linda S Young
When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Baking: Problem-Solving provides answers to the most frequently encountered problems in the baking industry. The book offers practical solutions as well as invaluable guidance on improving production and optimizing product liability.
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The book removed at the request of the copyright holder.
