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Baked products : science, technology and practice / Stanley P. Cauvain and Linda S. Young.
Material type:
TextPublisher: ©2006Description: xii, 228 p. : ill. ; 25 cmContent type: - text
- unmediated
- volume
- 1405127023 (hardback : alk. paper)
- 9781405127028 (hardback : alk. paper)
- TX552.15 .C375 2006
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TX552.15 .C375 2006 (Browse shelf(Opens below)) | Available | 0000000063 |
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| TX551 .M42 1995 Meat, poultry and game : fifth supplement to the composition of foods/ | TX551 C87 2018 f c.1 CURRENT TOPICS ON SUPERFOODS / | TX552.15 .C375 2006 Baked products : science, technology and practice / | TX552.15 .C375 2006 Baked products : science, technology and practice / | TX553 . L5 F86 2016 Functional dietary lipids : food formulation, consumer issues and innovation for health / | TX553 .A3 F66 2017 Food additives / | TX553 .A3 F66 2017 Food additives / |
Includes bibliographical references (p. [219]-225) and index.
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