The science of bakery products
Material type:
TextPublication details: Cambridge, UK : Royal Society of Chemistry, c2007Description: xiv, 259 p. : ill. ; 24 cmISBN: 9780854044863 (hard); 0854044868 (hard)Subject(s): Baked products | Nutrition | Raw materials | Baking machinery | Bread making experimentsDDC classification: 664.752
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books
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Bangalore University Library Reference | Food Technology | 664.752 EDW (Browse shelf (Opens below)) | Available | 378489 |
Browsing Bangalore University Library shelves, Shelving location: Reference, Collection: Food Technology Close shelf browser (Hides shelf browser)
| 664.06 SMI Technology of reduced-additive foods | 664.07 KAP Food quality | 664.7 KUM Seeds and food :Processing and storage techniques | 664.752 EDW The science of bakery products | 664.8 PET Technology of fruits and vegetable processing |
Includes bibliographical references (p. 244) and index.
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