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Title: Bakery Science.
Description: London: Oxford University Press, 1931. 1st edition. "The earlier parts of this book are largely concerned with matters which may seem, at first, to be of little direct interest to the baker, but which represent something like the minimum amount of general scientific knowledge which he needs in order to be in a position to cope successfully with the peculiar and difficult problems of his trade. The later chapters describe some of the more immediate applications of these first principles to breadmaking and confectionery." Pp.x/186, 52 figure illustrations, small spots to top corner of pp.ix-2. Grey/brown cloth, wear to top and tail of spine. Scarce. G+.

Keywords: Driver Bakery Science Heat Temperature Solutions Mixtures Chemistry Atomic Theory Baking Powders Foodstuffs Sugar Starch Wheat Flour Yeasts Milk Malt Flavouring Preservatives Moulds 42333 Science

Price: GBP 20.00 = appr. US$ 28.56 Seller: Chilton Books
- Book number: 41209

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