Chorleywood Bookshelf Monographs
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A Guide to Chemical Leavening Agents and Baking Powder, and their Applications in Baked Products
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A Guide to Doughnut Technology
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Guide to the Effects of Cake Ingredients used in Cake and Sponge Recipes
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Technology of Laminated Products
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Unwanted Holes in Bread: Why They Form and How to Limit Them
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