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The Science of bakery products
Publication details: Cambridge, Royal Society of Chemistry, 2007Description: 259pISBN: 9780854044863Subject(s): Cookery and bakery | Baking techniques | Breadmaking | Food science | Fats and fatty oils | Starch foods | Nutrition | Food allergyLOC classification: TX763Online resources: Click here| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 94493-2001 | |
| Book - Standard loan | CAFRE Loughry Library | TX763 EDW (Browse shelf(Opens below)) | 1 | Available | 190409 |
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