1 Introduction to Baking and Bakery Products Weibiao Zhou1, N. Therdthai2, and Y. H. Hui3

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Date: 2014-05-28 07:13:20 Staple foods Fermentation Wheat Bread Leavening agent Sourdough Chorleywood bread process Rye bread Kneading Food and drink Breads Baking		1 Introduction to Baking and Bakery Products Weibiao Zhou1, N. Therdthai2, and Y. H. Hui3 Add to Reading List Source URL: media.wiley.com Download Document from Source Website File Size: 769,36 KB Share Document on Facebook

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