The science of bakery products

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Bibliographic Details
Corporate Authors:	Royal Society of Chemistry (Great Britain), ebrary, Inc
Other Authors:	Edwards, W. P.
Format:	Electronic eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, c2007.
Subjects:	Baked products. Food. Electronic books.
Online Access:	An electronic book accessible through the World Wide Web; click to view
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