Handbook of dough fermentations edited by Karel Kulp, Klaus Lorenz

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Publication details: New York Marcel Dekker c2003Description: x, 304 p. : ill. ; 24 cmISBN:

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Item type: Books

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Current library	Call number	Status	Date due	Barcode
Anna Centenary Library	664.7523 KUL (Browse shelf(Opens below))	Available		144532

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Previous	664.752 MAT Ingredients for bakers	664.752 SUM Food engineering aspects of baking sweet goods	664.752028 CHE Food machinery : for the production of cereal foods, snack foods, and confectionary	664.7523 KUL Handbook of dough fermentations	664.7523 TAU From wheat to bread	664.7523 TAU From wheat to bread	664.7525 MAN Biscuit, cookie, and cracker manufacturing, manual 1 : ingredients	Next

Includes bibliographical references and index

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