{"version":"1.0","type":"rich","provider_name":"EbookNetworking","provider_url":"https://www.ebooknetworking.net","title":"Nabisco solves yield mystery with statistics; bakery team uses SPS/SPC methodologies to identify 17.94% dough moisture loss in proofing cycle and ... Computers): An article from: Food Processing","author_name":"John Colford","thumbnail_url":"https://www.ebooknetworking.net/books/noimage.jpg","thumbnail_width":330,"thumbnail_height":500,"html":"<a href=\"https://www.ebooknetworking.net/books_detail-B00091WYWC.html\">Nabisco solves yield mystery with statistics; bakery team uses SPS/SPC methodologies to identify 17.94% dough moisture loss in proofing cycle and ... Computers): An article from: Food Processing</a>","width":400,"height":300}