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Ingredients for bakers [by Samuel A. Matz]
Publication details: McAllen, Tex Pan-Tech International 1996Edition: 2nd edDescription: 348 p. : ill. ; 24 cmISBN:- 9780942849172
- 96168625
- 664.752 MAT
| Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|
| Anna Centenary Library | 664.752 MAT (Browse shelf(Opens below)) | Available | 352396 |
Browsing Anna Centenary Library shelves Close shelf browser (Hides shelf browser)
| 664.752 BEN The technology of cake making | 664.752 ELI Cereals in breadmaking : a molecular colloidal approach | 664.752 MAN Biscuit, cracker, and cookie recipes for the food industry | 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 |
Includes bibliographical references and index
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