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Albert Crampton Charles (89 results)
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Baking Powders
Language: English
Published by Hardpress Publishing, 2013
ISBN 10: 1314133624 ISBN 13: 9781314133622
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Baking Powders
Language: English
Published by Hardpress Publishing, 2013
ISBN 10: 1314133624 ISBN 13: 9781314133622
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
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Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Condition: As New. Unread book in perfect condition.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Condition: New.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Record of Experiments at Des Lignes Sugar Experiment Station, Baldwin, La
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
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Baking Powders Classic Reprint
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
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Foods and Food Adulterants, Vol. 3
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Baking Powders
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 19.43
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Record of Experiments at Des Lignes Sugar Experiment Station, Baldwin, La During the Season of 1888 Classic Reprint
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Seller rating 5 out of 5 stars
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Baking Powders (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
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Baking Powders
Language: English
Published by HardPress Publishing, 2013
ISBN 10: 1314133624 ISBN 13: 9781314133622
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
US$ 20.72
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Add to basketPaperback. Condition: New. New copy - Usually dispatched within 4 working days.
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Foods and Food Adulterants, Vol 3 Fermented Alcoholic Beverages, Malt Liquors, Wine, and Cider Classic Reprint
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Fermented Alcohol Beverages, Malt Liquors, Wine and Cide
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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Fermented Alcohol Beverages, Malt Liquors, Wine and Cide
Language: English
Published by Legare Street Press 2022-10, 2022
ISBN 10: 1018539484 ISBN 13: 9781018539485
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Foods and food adulterants
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Foods and food adulterants
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
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Foods and Food Adulterants
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
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Foods and Food Adulterants
Language: English
Published by Hansebooks 2017-03-08, 2017
ISBN 10: 3744670244 ISBN 13: 9783744670241
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Foods and food adulterants
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Baking Powders
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 36.43
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Fermented Alcohol Beverages, Malt Liquors, Wine and Cide
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 37.65
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Add to basketPaperback. Condition: New. Print on Demand. At the Des Lignes sugar experiment station in Louisiana, 1888 saw a technical review of a milling season that provided valuable documentation for the increasing popularity of diffusion methods for extracting juice during sugar production. This book records the data collected during a 4-week analysis of a sugar mill, providing insight into the steps and challenges of the process. Among its findings is the significant improvement in cane juice quality when left to ripen for minimal durations. The insights provided by this study helped drive the decision to adopt diffusion methods, an innovation considered superior to milling, for the following season. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
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Add to basketPaperback. Condition: New. Print on Demand. This book explores a comprehensive analysis of baking powders and their role in aeration of bread. Baking remains a popular preparation method for bread and other products and the author presents a thorough examination of the ingredients used in baking powders and their interactions. The book provides crucial information on baking powder classifications, their chemical reactions, and discusses the use of tartrate, phosphate, and alum powders. The author presents a thorough investigation on the chemical reactions that occur during the use of these powders, their impact on the bread's structure, and the potential health implications of using different baking powders. The author also delves into the historical context of baking powder use, tracing its evolution from traditional methods of bread aeration to the development of commercial baking powders. This in-depth exploration of baking powders offers valuable insights into the science behind a ubiquitous ingredient in food preparation. Its examination of the chemistry, history, and health implications of baking powders will be of great interest to food scientists, bakers, and anyone interested in the art of bread-making. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.
