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

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The Technology of Wafers and Waffles: Operational Aspects�i�A�is 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 delve...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Tiefenbacher, Karl F. (Author)
Format: Electronic eBook
Language:Inglés
Published: London : Academic Press is an imprint of Elsevier, [2017]
Subjects:
Pancakes, waffles, etc.
Baked products.
Baked products industry.
Produits de boulangerie-p�atisserie.
Produits de boulangerie-p�atisserie > Industrie.
COOKING > General.
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