Language:Chinese.Pages Number: 320 Publisher: China Metrology Pub. Date :2011-07-01 version 1. which the bakery science and technology by Pengya Feng. Huang and Guo Shunqing editor. a systematic introduction to the characteristics of bakery raw materials and the role of bakery recipe formulation balance principle and the principle of calculating the amount of raw materials. bakery. bakery dough (or batter) modulation. bakery leavening technology. baked goods from layer technology. bakery doug.

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Bibliographic Details

Title: Baking Science and Technology(Chinese Edition)
ISBN 10: 7502634215
ISBN 13: 9787502634216
Binding: paperback
Condition: New

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NAN JING SHI JIANG NING QU NING YUAN DIAN ZI SHANG WU ZHONG XIN
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