Library, University of Sri Jayewardenepura, Sri Lanka : catalog › Results of search for 'an:10563'

Your search returned 19 results.

	1.	Baking problems solved by Cauvain, Stanley \| Young, Linda. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, 2001Availability: Items available for loan: Main Library [Call number: 664.752 CAU] (1). Place hold Add to your cart (remove)
	2.	Biscuit, cracker and cookie recipes for the food industry by Manley, Duncan. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, 2001Availability: Items available for loan: Main Library [Call number: 664.752 MAN] (1). Place hold Add to your cart (remove)
	3.	Biscuit dough piece forming : sheeting, gauging, cutting, laminating, rotary moulding, extrubing, wire cutting, depositing, troubleshooting tips by Manley, Duncan. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, 1998Availability: Items available for loan: Main Library [Call number: 664.7525 MAN] (2). Place hold Add to your cart (remove)
	4.	No cover image available Biscuit doughs : types mixing conditioning handling troubleshooting tips by Manley, Duncan. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, 1998Availability: Items available for loan: Main Library [Call number: 664.752 MAN] (1). Place hold Add to your cart (remove)
	5.	Biscuit packaging and storage by Manley, Duncan. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, Availability: Items available for loan: Main Library [Call number: 664.752 MAN] (1). Place hold Add to your cart (remove)
	6.	Cereal biotechnology by Morris, Peter C [Editor] \| Bryce, James H [Editor]. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, 2000Availability: Items available for reference: Main Library [Call number: 664.7 CER] (1). Add to your cart (remove)
	7.	Cereals in breadmaking : a molecular colloidal approach by Eliasson, Ann - Charlotte \| Larsson, Kare. Material type: Text; Format: print ; Literary form: Not fiction Publisher: New York : Marcel Dekker, 1993Availability: Items available for reference: Main Library [Call number: 664.752 ELI] (1). Add to your cart (remove)
	8.	Cereals prodessing technology by Owens, Gavin [Editor]. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, 2001Availability: Items available for reference: Main Library [Call number: 664.7 CER] (1). Add to your cart (remove)
	9.	Ingredients for bakers by Matz, Samuel A. Edition: 2nd ed.Material type: Text; Format: print ; Literary form: Not fiction Publisher: McAllen : Pan -Tech, 1996Availability: Items available for reference: Main Library [Call number: 664.752 MAT] (1). Add to your cart (remove)
	10.	Ingredients : types, handling uses by Manley, Duncan. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, 1998Availability: Items available for loan: Main Library [Call number: 664.7525 MAN] (2). Place hold Add to your cart (remove)
	11.	Practical bakery by Connelly, Paul \| Pittam, Malcolm. Material type: Text; Format: print ; Literary form: Not fiction Publisher: London : Hodder Paper Back, 1997Availability: Items available for loan: Main Library [Call number: 664.752 C752] (1). Place hold Add to your cart (remove)
	12.	Principles of cereal science and technology by Hoseney, R. Carl. Edition: 2nd ed.Material type: Text; Format: print ; Literary form: Not fiction Publisher: Minnesota : American Association of Cereal Chemists, 1994Availability: Items available for loan: Main Library [Call number: 664.7 HOS] (2). Place hold Add to your cart (remove)
	13.	Principles of cereal : science and technology by Hoseney, R. Carl. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Minnesota : American Association of Cereal Chemists, 1988Availability: Items available for loan: Main Library [Call number: 664.7 HOS] (1). Place hold Add to your cart (remove)
	14.	Secondary processing in biscuit manufacturing : chocolate enrobing, moulding, sandwich creaming, iceing, application of jam, marshmallow, caramel, troubleshooting tips by Manley, Duncan. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, 1998Availability: Items available for loan: Main Library [Call number: 664.7525 MAN] (2). Place hold Add to your cart (remove)
	15.	Technology of biscuits, crackers and cookies by Manley, Duncan. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publisher: Cambridge : Woodhead, 2000Availability: Items available for reference: Main Library [Call number: 664.752 MAN] (2). Add to your cart (remove)
	16.	Technology of cereals : an introduction for students of food science and agriculture by Kent, N. L \| Evers, A. D. Edition: 4th ed.Material type: Text; Format: print ; Literary form: Not fiction Publisher: Oxford : Elsevier, 1994Availability: Items available for loan: Main Library [Call number: 664.7 KEN] (1). Place hold Add to your cart (remove)
	17.	Wheat : chemistry and technology : vol. i by Pomeranz, Y [Editor]. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publisher: Minnesota : American Association of Cereal Chemists, 1988Availability: Items available for loan: Main Library [Call number: 664.722 WHE] (2). Place hold Add to your cart (remove)
	18.	Wheat : chemistry and technology : vol. ii by Pomeranz, Y [Editor]. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publisher: Minnesota : American Association of Cereal Chemists, 1988Availability: Items available for loan: Main Library [Call number: 664.722 WHE] (2). Place hold Add to your cart (remove)
	19.	Wheat chemistry and utilization by Cornell, Hugh J \| Hoveling, Albert W. Material type: Text; Format: print ; Literary form: Not fiction Publisher: Lancaster : Technomic, 1998Availability: Items available for loan: Main Library [Call number: 664.722 COR] (2). Place hold Add to your cart (remove)

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