Advances in baking technology /

Bibliographic Details
Corporate Author:	SpringerLink (Online service)
Other Authors:	Kamel, B. S., Stauffer, Clyde E.
Format:	eBook
Language:	English
Published:	London ; New York : New York, NY : Blackie Academic & Professional ; VCH Publishers, 1993.
Edition:	1st ed.
Subjects:	Baking. Boulangerie > Technologie. Produits de la boulangerie-patisserie. Aufsatzsammlung. Brotherstellung. Baking Electronic books.
Online Access:	Connect to the full text of this electronic book

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