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Science and technology of enrobed and filled chocolate, confectionery and bakery products/ edited by GeoffTalbot.
Material type:
TextSeries: Publisher: London : Woodhead Publishing, 2009Description: xiii, 453 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 9781845693909
- 1845693906
- TX783 .S24 2009
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TX783 .S24 2009 (Browse shelf(Opens below)) | Available | 1000282563 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TX783 .S24 2009 (Browse shelf(Opens below)) | Available | 1000282562 |
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| TX773.P258 TX773 .P258 2018 Baking all year round : holidays & special occasions / | TX776 .M36 2001 Biscuit, cracker and cookie recipes for the food industry / | TX783 .S24 2009 Science and technology of enrobed and filled chocolate, confectionery and bakery products/ | TX783 .S24 2009 Science and technology of enrobed and filled chocolate, confectionery and bakery products/ | TX783 .S83 1999 Sugar confectionery manufacture / | TX791 .G73 2007 Chocolates and confections : formula, theory and technique for the artisan confectioner / | TX791 .N67 2011 The art of the chocolatier : from classic confections to sensational showpieces / |
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