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早
Breakfast Food Processing and Production Technology and Formula
Ren Guangyue214k Wordscompleted
This book mainly introduces the types and properties of raw and auxiliary ingredients of some breakfast foods, as well as the raw and auxiliary ingredient formulas and operating points of various breakfast foods. The varieties include steamed buns, dumplings, steamed buns, flower rolls, noodles, spring rolls, pastries, fried dough sticks, cakes, porridge, etc. The content is practical and the operation is simple. This book is suitable for reference by technical personnel of breakfast food produc
57Reads8.5Score—Shelves