Technology of biscuit manufacture: Inves
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P. Wade
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Article
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1972
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John Wiley and Sons
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English
β 391 KB
## Abstract A study was made, partly in a pilot scale bakery and partly in industry, of some aspects of the process for making cream crackers. It was shown that the conditions of formation of the initial dough sheet before lamination had a significant effect on the thickness of the finished cracker