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Breadmaking : improving quality / edited by Stanley P. Cauvain.
Material type:
TextSeries: Woodhead publishing in food science and technologyPublication details: Oxford : Woodhead Publishing Limited, 2000.Description: xvii, 589 p. : ill. ; 24 cmISBN: - 0849317622
- 664.7523 BRE
| Item type | Current library | Call number | Status | Date due | Barcode | |
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College of Community Science Library | 664.7523 BRE (Browse shelf(Opens below)) | Checked out | 24/11/2025 | 1517 |
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| 664.752 MAT Bakery technology and engineering / | 664.752 MAT Bakery technology and engineering / | 664.752 SHA Experimental and analytical bakery / | 664.7523 BRE Breadmaking : improving quality / | 664.7523 CAU Technology of breadmaking / | 664.7525 MAN Manual 1 ingredients : types handling uses / | 664.7525 MAN Manual 2 biscuit doughs : |
Includes bibliographical references and index.
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