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1
Baking at home with the Culinary Institute of America
Baking at home with the Culinary Institute of America
Culinary Institute of America, 574.752-C967b | Wiley | 2004 574.752-C967b,
2
Statistical Modeling of Pretilt Angle Control on the Homogeneous Polyimide Surface ans a Function of Fubbing Strength and Baking Temperature
Statistical Modeling of Pretilt Angle Control on the Homogeneous Polyimide Surface ans a Function of Fubbing Strength and Baking Temperature
Hee-Jin Kang, | 한국전기전자재료학회 | 2006 ,
3
Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough
Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough
Kyung-Ah Song, Bong-Kyung Koh, | Korean Societyof Food Science&Technology | 2006 ,
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