Professional text to bakery and confectionary
Edition statement:2 Published by : New Age (New Delhi) Physical details: 193 ISBN:9789387788220. Year: 2019Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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KUFOS Central Library General Stacks | Non-fiction | 664.752 KIN/PR (Browse shelf(Opens below)) | Available | 21467 | |
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KUFOS Central Library General Stacks | Non-fiction | 664.752 KIN/PR (Browse shelf(Opens below)) | Available | 21468 |
Browsing KUFOS Central Library shelves, Shelving location: General Stacks, Collection: Non-fiction Close shelf browser (Hides shelf browser)
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664.752 FAR/DO Dough Rheology and Baked Product Texture | 664.752 HUI/BA Bakery products science and technology | 664.752 HUI/BA Bakery products science and technology | 664.752 KIN/PR Professional text to bakery and confectionary | 664.752 KIN/PR Professional text to bakery and confectionary | 664.752 MAT/BA Bakery technology and engineering | 664.752 MAT/BA Bakery technology and engineering |
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