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Language: en
Pages: 70
Pages: 70
Type: BOOK - Published: - Publisher: DIANE Publishing
Language: en
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Pages: 58
Type: BOOK - Published: 1992 - Publisher: DIANE Publishing
Language: en
Pages: 216
Pages: 216
Type: BOOK - Published: 2015-10-09 - Publisher: Royal Society of Chemistry
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable a
Language: en
Pages: 589
Pages: 589
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio
Language: en
Pages: 70
Pages: 70
Type: BOOK - Published: 1975 - Publisher: DIANE Publishing
