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Baking
Mixolab: A New Approach to Rheology
NEW!
Flour and Breads and Their Fortification in Health and Disease Prevention
AlveoConsistograph Handbook, Second Edition
Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition
Gliadin & Glutenin: The Unique Balance of Wheat Quality
Principles of Breadmaking: Functionality of Raw Materials and Process Steps
Wheat Gluten Protein Analysis
Progress in Dough Processing CD, Single User
Progress in Dough Processing CD, Multi-User
Interactions: The Keys to Cereal Quality
Wheat End Uses Around the World
Frozen and Refrigerated Doughs and Batters
Extensigraph Handbook
Farinograph Handbook, Third Edition
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