Cereals in breadmaking : a molecular colloidal approach
By: Eliasson, Ann - Charlotte
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Contributor(s): Larsson, Kare.
Material type: 
TextSeries: Food Science and Technology Series : Vol. 55. Publisher: New York : Marcel Dekker, 1993Description: vi, 376 p. ; ill. ; 23 cm.ISBN: 9780824788162.Subject(s): Grains and other Seeds their Derived ProductsDDC classification: 664.752
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
Permanent Reference Materials
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Main Library Permanent Reference Division | Permanent Reference Collection | 664.752 ELI (Browse shelf) | 1 | Not for loan | 165597 |
Total holds: 0
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| 664.7 CER Cereals prodessing technology | 664.7 MAT The chemistry and technology of cereals as food and feed | 664.752 BAK බේකරි නිශ්පාදන පිළිබඳ තාක්ෂනික වැඩමුළුව | 664.752 ELI Cereals in breadmaking | 664.752 MAN Technology of biscuits, crackers and cookies | 664.752 MAN Technology of biscuits, crackers and cookies | 664.752 MAT Bakery technology and engineering |
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