Technology of breadmaking / Cauvain,Stanley P.

By: Cauvain,Stanley P Material type: Text

TextLanguage: English Publication details: UK: Springer, 2007. Edition: 2nd edDescription: xx, 397 p. ; ill. : 26 cmISBN: 0387385631Subject(s): Bread | Baking | Bread industryDDC classification: 664

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode	Item holds
Textbooks	Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book)	Central Library, TU	664 CAU (Browse shelf(Opens below))	1	Available		40864

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Previous	664 BIO Biotechnology in functional foods and nutraceuticals /	664 BOR Extraction and concentration of phytochemical from black turmeric (Curcuma caesia) and its application /	664 BOU Food texture and viscosity: concept and measurement /	664 CAU Technology of breadmaking /	664 CHA Chemistry of foods and beverages: recent developments /	664 CHA Food emulsifiers: chemistry,technology,... /	664 CHA The shelf life of foods and beverages /	Next

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