Bakery food manufacture and quality : water control and effects / Stanley P. Cauvain and Linda S. Young.
By: Cauvain, Stanley P
.
Contributor(s): Young, Linda S.
Publisher: Chichester, West Sussex : Wiley-Blackwell, c2008Edition: 2nd ed.Description: xii, 289 p. : ill. ; 26 cm.ISBN: 140517613X (hbk.); 9781405176132 (hbk.).Subject(s): Baked products | Baking -- Quality controlDDC classification: 664.752
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 4 |
664.752 CAU 2008 (Browse shelf) | Available | SBSxx,36000,03,GR | 5000101363 | ||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 4 |
664.752 CAU (Browse shelf) | 1 | Available | SCAFS,30042,03,CL | 5000109375 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 664.72272 Flour : | 664.75 GLU 2009 Gluten-free food science and technology / | 664.752 CAU Bakery food manufacture and quality : | 664.752 CAU 2008 Bakery food manufacture and quality : | 664.752 SCI The science of bakery products / | 664.7520681 FUL 2004 How to open a financially successful bakery / | 664.7520681 FUL 2004 How to open a financially successful bakery / |
Includes bibliographical references and index.