Baked products: science, technology and practice

By: Cauvain, Stanley P | Young, Linda SPublication details: Oxford: Blackwell, 2006Description: 228pISBN: 9781405127028Subject(s): Cookery and bakery | Bakery products | Baking techniques | Ingredients | Food processing | Heat transfer | Product developmentLOC classification: TX763Online resources: click here
List(s) this item appears in: Loughry Food Manufacture
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Tuesday 09:00 - 16:30 17:30 - 20:30
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Thursday 09:00 - 16:30 17:30 - 20:30
Friday Closed Closed
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