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Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which...... more
When things go wrong in the bakery, the pressures of production do not allow time for research into ... more
Water is the major contributor to the eating and keeping qualities and structure of baked products. ... more
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in i... more
With the opening of the Victoria Bridge in 1860, a year-round transportation route was finally estab... more