Titlebook: Advances in Baking Technology; Basil S. Kamel,Clyde E. Stauffer (Technical Foods Book 1993 Springer Science+Business Media Dordrecht 1993

食道

chassis

水槽

figment

British Propaganda in the United States longer period and often not fresh ‘out of the oven’. Surfactants and emulsifiers are terms used interchangeably for ingredients which are’ surface active’. These ingredients help the baker meet new challenges in production and marketing and still give the customer a wholesome and fresh-tasting baked product.

知識(shí)分子