Technology of breadmaking
Published by : Springer (New York) Physical details: 397p. ISBN:0-387-38563-0. Year: 2007Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Books | KUFOS Central Library General Stacks | Non-fiction | 664.752 3 CAU/TE (Browse shelf(Opens below)) | Available | 18960 |
Browsing KUFOS Central Library shelves, Shelving location: General Stacks, Collection: Non-fiction Close shelf browser (Hides shelf browser)
664.7 ROS/KE Kent's Technology of Cereals: An Introduction for students of Food Science and Agriculture | 664.7 ROS/KE Kent's Technology of Cereals: An Introduction for students of Food Science and Agriculture | 664.7 ROS/KE Kent's technology of cereals : an introduction for students of food science and agriculture | 664.752 3 CAU/TE Technology of breadmaking | 664.752 3 CAU/TE Technology of breadmaking | 664.752 5 MAN/MA Manley's Technology of Biscuits, Crackers and Cookies | 664.752 FAR/DO Dough Rheology and Baked Product Texture |
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