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Книги автора: Cauvain P. Stanley
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Год выхода: 2018
Язык: Английский
Water is the major contributor to the eating and keeping qualities and structure of baked products. …
Water is the major contributor to the eating and keeping qualities and structure of baked products. …
Добавлено
Год выхода: 2018
Язык: Английский
Water is the major contributor to the eating and keeping qualities and structure of baked products. …
Water is the major contributor to the eating and keeping qualities and structure of baked products. …
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