The Technology of Cake Making
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31
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Published By Springer US

9781441947420, 9781475766905
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Chemically aerated goods

1997 ◽  
pp. 230-238
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent

Cake-making processes

1997 ◽  
pp. 251-274 ◽  
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent

Nuts used in confectionery

1997 ◽  
pp. 128-140
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent

Bakery machinery and plant

1997 ◽  
pp. 321-352
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent

Wheat and milling

1997 ◽  
pp. 1-4
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent

Packaging of confectionery products

1997 ◽  
pp. 398-408
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent
Keyword(s):  
Confectionery Products

Eggs and egg products

1997 ◽  
pp. 18-24 ◽  
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent
Keyword(s):  
Egg Products

Icings, fillings and glazes

1997 ◽  
pp. 199-219
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent

Lactose

1997 ◽  
pp. 81-83
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent

Gums and jellying agents

1997 ◽  
pp. 169-181
Author(s):  
E. B. Bennion ◽  
G. S. T. Bamford ◽  
A. J. Bent
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