Book (01 Jan 1995)
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Not the raw or partially baked dough sold to be thawed and finished at home, but frozen doughs and batters supplied by commercial bakers to distribution centers such as supermarkets or bakeries in institutional settings for baking before they are sold. Practitioners of the various stages and aspects of the process discuss the technology, biochemist
| ISBN: | 9780913250884 |
| Publisher: | American Association of Cereal Chemists |
| Imprint: | American Association of Cereal Chemists |
| Pub date: | 01 Jan 1995 |
| DEWEY: | 664.753 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 280 |
| Weight: | 657g |
| Height: | 241mm |
| Width: | 165mm |
| Spine width: | 25mm |
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