Bakery Food Manufacture and Quality : Water Control and Effects

By:

Stanley P. Cauvain

Contributor(s):

Linda S. Yiung

Material type: Text

TextLanguage: ENG Publication details: United Kingdom Blackwell Sience Ltd, 2000Description: 209pISBN:

0-632-05327-5

DDC classification:

664.752 CAU

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Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
GENERAL	University of Agricultural Sciences, Dharwad	664.752/CAU	1	Available	86207

Stanley P. Cauvain & Linda S. Yiung: Bakery Food Manufacture and Quality : Water Control and Effects. United Kingdom. Blackwell Sience Ltd,, 2000. 0-632-05327-5--(664.752CAU)

ENGLISH

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