Dough Rheology and Baked Product Texture
Additional authors:
Faubion, Jon M
Published by :
Van Nostrand Reinhold
(New York)
Physical details: 605
ISBN:9781461282075.
Year: 1990
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Books | KUFOS Central Library General Stacks | Non-fiction | 664.752 FAR/DO (Browse shelf(Opens below)) | Available | 21507 |
Browsing KUFOS Central Library shelves, Shelving location: General Stacks, Collection: Non-fiction Close shelf browser (Hides shelf browser)
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 | 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 |
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