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Книга ISBN13 9781443710732 - Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder (Richard N. Hart) в магазинах, библиотеках и электронных библиотеках с он-лайн чтением

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Название: Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder
Leavening Agents; Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder. PREFACE This volume fills a gap in the literature of baking in this country. The baker knows a good deal about his flours and also how they are made, but he knows very little about his yeast and less still about his baking powder. He has been well supplied with literature on the technology and chemistry of flour, but much of the data on his aerating agents has either been aimed over his head or else has been purposely misleading. Aerated bread has been added because of its historical value and because of its possible future. Dry Milk is another recent important addition to baking materials. Yeast, is necessariIy a technical subject, has been treated in as condensed and simple a manner as possible. The author acknowledges his indebtedness to an anonymous friend for the section on the manufacture of yeast. This is the first exact and detailed description of yeast manufacture in...
Авторы: Richard N. Hart
Издательство: Книга по Требованию
Год: 2008
Местонахождение: OZON.ru
ISBN: 9781443710732


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10 января 2015 года: Запуск базы ISBN10 и ISBN13

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