Technical Papers
Showing 17–25 of 25 results
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The Manufacture of Wheat Flour and its Quality Assessment Downloadable PDF
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The Processing and Moulding of Fermented Doughs Downloadable PDF
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The Roles of Fibres in the Manufacture of Baked Products Downloadable PDF
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The Roles of Sugars in the Manufacture of Baked Products Downloadable PDF
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Understanding and Managing Mould Growth in the Bakery Downloadable PDF
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Understanding Yeasts in the Bakery Downloadable PDF
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Unwanted Holes in Bread: Why They Form and How to Limit Them Downloadable PDF
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Water Activity and its Practical Importance for Baked Products Downloadable PDF
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What Goes on in the Oven? Downloadable PDF
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