Abstract
FLOUR is the basic raw material of biscuit production and probably the most variable. It is therefore extremely important to know something of its origin and production in order to understand the handling and manufacturing of biscuits.
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© 1971 Elsevier Publishing Company Ltd
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Whiteley, P.R. (1971). Flour and cereal products. In: Biscuit Manufacture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2037-5_1
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DOI: https://doi.org/10.1007/978-1-4615-2037-5_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-444-20072-3
Online ISBN: 978-1-4615-2037-5
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