Title: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making, Author: Georgina Calderon-Dominguez
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Title: Handbook of Dough Fermentations, Author: Karel Kulp
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Title: Baking Problems Solved, Author: Stanley P. Cauvain
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Title: Cereals in Breadmaking: A Molecular Colloidal Approach, Author: Ann-Charlotte Eliasson
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Title: Handbook on Sourdough Biotechnology, Author: Marco Gobbetti
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Title: Biscuit Baking Technology: Processing and Engineering Manual, Author: Iain Davidson
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Title: Bread-making quality of wheat: A century of breeding in Europe, Author: Bob Belderok
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Title: Batters and Breadings in Food Processing, Author: Karel Kulp
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eBook $149.49 $199.00 Current price is $149.49, Original price is $199.00.
Title: Handbook on Sourdough Biotechnology, Author: Marco Gobbetti
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Title: The Technology of Wafers and Waffles II: Recipes, Product Development and Know-How, Author: Karl F. Tiefenbacher
eBook $127.99 $150.00 Current price is $127.99, Original price is $150.00.
Title: The Taste of Bread: A translation of Le Goût du Pain, comment le préserver, comment le retrouver, Author: Raymond Calvel
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Title: Patisserie, Author: Leonard J Hanneman
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Title: Bread and the British Economy, 1770-1870, Author: Christian Petersen
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Title: O pão na mesa brasileira, Author: Departamento Nacional do Serviço Nacional de Aprendizagem Comercial
Title: Das große Brotbackbuch: Über 120 Rezepte für Brot und Gebäck. 4 einfache Grundteige + alles Wichtige über Sauerteig. Sofort losbacken: Passe die Rezepte unkompliziert deinem Alltag an. Alle Grundlagen zum Kneten und Formen, Author: Christina Bauer
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