Advances in baking technology
Material type:
TextPublication details: London ; New York : New York, NY : Blackie Academic & Professional ; VCH Publishers, 1993Edition: 1st edDescription: 408 p. : ill. ; 24 cmISBN: 0751400556; 9780751400557; 1560815922 (U.S.)Subject(s): Baking | Breadmaking technology | Wheat and wheat floursDDC classification: 641.71
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books
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Bangalore University Library Reference | Food Technology | 641.71 KAM (Browse shelf (Opens below)) | Available | 378480 |
Browsing Bangalore University Library shelves, Shelving location: Reference, Collection: Food Technology Close shelf browser (Hides shelf browser)
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| 615.854 GUO Functional foods: principles and technology | 637.3 LAW Technology of cheesemaking | 641.302 RIC Food hygiene and toxicology | 641.71 KAM Advances in baking technology | 664 HUL Basic applications of nanotechnology on food production | 664 MCK Advances in food science, engineering and technology | 664 UME Food fermentation |
Includes bibliographical references and index.
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