The technology of wafers and waffles. I, Operational aspects /

The Technology of Wafers and Waffles: Operational AspectsïŽis the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturin...

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Bibliographic Details

Main Author:	Tiefenbacher, Karl F. (Author)
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	London : Academic Press is an imprint of Elsevier, [2017]
Subjects:	Pancakes, waffles, etc. Baked products. Baked products industry. Produits de boulangerie-pâtisserie. Produits de boulangerie-pâtisserie > Industrie. COOKING > General. Baked products Baked products industry Electronic books.
Online Access:	Connect to the full text of this electronic book