Information Sources on the Flour Milling and the Bakery Products Industries PDF Download
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Author: United Nations Industrial Development Organization
Publisher:
ISBN:
Category : Baked products
Languages : en
Pages : 116
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Book Description
Author: Joy L. Harwood
Publisher:
ISBN:
Category : Baked products industry
Languages : en
Pages : 84
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Book Description
Author: United Nations Industrial Development Organization
Publisher:
ISBN:
Category : Baked products
Languages : en
Pages : 116
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Book Description
Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category :
Languages : en
Pages : 176
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Book Description
Author: United States. Bureau of the Census
Publisher:
ISBN:
Category : Ethnicity
Languages : en
Pages : 280
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Book Description
Author: Axtell, B.
Publisher: CTA
ISBN: 9290812761
Category : Business & Economics
Languages : en
Pages : 248
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Book Description
This series of practical guides is aimed at people starting or operating a food business. The third publication in the series covers markets for flours and bakery products, setting up a mill or a bakery, processing grains and flours and producing bakery products, quality assurance and legislation, and production and financial management. (See also 1041, 1175)
Author: United Nations Industrial Development Organization
Publisher:
ISBN: 9780119070309
Category :
Languages : en
Pages :
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Author:
Publisher:
ISBN:
Category : Flour industry
Languages : en
Pages : 600
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Book Description
Author: Weibiao Zhou
Publisher: John Wiley & Sons
ISBN: 1118792076
Category : Technology & Engineering
Languages : en
Pages : 1374
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Book Description
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Author: Carl Alsberg
Publisher: Arno Press
ISBN:
Category : Business & Economics
Languages : en
Pages : 164
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Book Description
Author: United States. Bureau of Labor Statistics
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
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Book Description
