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Baking Technology (Including Icings for Baked Goods)

  • Lawson H
Springer US, (1995), 132-165
DOI: 10.1007/978-1-4757-2351-9_10
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Lawson, H. (1995). Baking Technology (Including Icings for Baked Goods). In Food Oils and Fats (pp. 132–165). Springer US. https://doi.org/10.1007/978-1-4757-2351-9_10

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