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Technology of bakery production. Textbook

29.99 €
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Technology of bakery production. Textbook
29.99 €
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The scientific foundations and essence of bread production processes are presented, the achievements of domestic and foreign science and advanced production experience in the field of bread technology, which have retained their scientific value to this day, are critically summarized. When preparing the textbook for reprinting, changes that have occurred in the technology of bread production in our country over the past 10-15 years were taken into account. Individual clarifications and changes have been made to the text of the textbook.
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