Explore Books on
dough

Mudworks

By MaryAnn F. Kohl,Maryann F. Kohl,Mary Ann F. Kohl

Dough

By Richard Bertinet

Dough rheology and baked product texture

By Hamed Faridi,H. Faridi,J.M. Faubion

What should I make?

By Nandini Nayar

Simply Good Bread

By Peter Sidwell

Liḳrat ḥalah

By Shira Wiener,Ayelet Yifrach

The complete idiot's guide to crafts with kids

By Georgene Muller Lockwood

Ready, Set, Dough!

By Melanie Barnard

The farinograph handbook

By American Association of Cereal Chemists. Physical Testing Methods Committee.

Functional additives for bakery foods

By Clyde E. Stauffer

Pastry

By Michel Roux

Simple Pleasures of the Home

By Susannah Seton

Gliadin and glutenin

By Walter Bushuk

The Extensigraph handbook

By

Rhodes Fresh Ideas with Frozen Dough (lay-flat binder, wipe clean pages)

By Rhodes Breads

Mudworks

By Maryann F. Kohl,MaryAnn F. Kohl

Crafting creativity

By Colin Salter

The alveograph handbook

By Hamed Faridi

New methods for the study of physical and chemical properties of the batter and dough series

By Isabel Tilton Noble

Measurement of viscoelastic properties of wheat flour doughs, to provide information needed to expand the food utilization of wheat

By G. E. Hibberd

Dough creations

By Pat Gardner

Physical properties of dough

By C. O. Swanson

Secrets of a Jewish Baker

By George Greenstein

Sibirskie pelʹmeni

By Valeriĭ Novikov