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What are the nutritional aspects which apply for pastries, cakes and yeast goods? Which factors need to be considered to lower carbohydrates and fat, substitute
- What are the nutritional aspects which apply for pastries, cakes and yeast goods? Which factors need to be considered to lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments for general dietary requirements and allergies?
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Managerial Economics And Financial Analysis
Authors: M.S. Bhat, A.V. Rau
1st Edition
9352300211, 978-9352300211
