Your search returned 13 results.

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		Frozen and refrigerated doughs and batters by Kulp, Karel [editor] Publication details: Minnesota: American Association of Cereal Chemists, 1995 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP451 KUL. Place hold Add to cart (remove)
		Food selection and preparation: a laboratory manual by Conforti, Frank D Publication details: Iowa State University Press, 1997 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP370 CON. Place hold Add to cart (remove)
		Bread making: improving quality by Cauvain, Stanley P [editor] Publication details: Woodhead, 2003 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX769 CAU. Place hold Add to cart (remove)
		The complete book of bread and bread machines by Ingram, C Shapter, J Publication details: Anness Publishing, 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX769 ING. Place hold Add to cart (remove)
		McGee on food and cooking: an encyclopedia of kitchen science, history and culture by McGee, Harold Publication details: Hodder & Stoughton, 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 MCG. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX651 MCG/REF. Place hold Add to cart (remove)
		Cooking and kitchen skills by Jones, Bridget Publication details: London: HMSO, 1991 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX651 JON. Place hold Add to cart (remove)
		Baked products: science, technology and practice by Cauvain, Stanley P Young, Linda S Publication details: Oxford: Blackwell, 2006 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX763 CAU, ... Lists: Loughry BSc Bridging Studies - Sustainable Food Manufacture, Loughry BSc Level 5 Sustainable Food Manufacture. Place hold Add to cart (remove)
		Bakery products: science and technology by Hui, Y. H [editor] Publication details: Oxford: Blackwell, 2006 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX763 HUI. Place hold Add to cart (remove)
		The technology of cake making by Bennion, Edmund B Bamford, G. S. T Edition: 6th ed. Publication details: London: Blackie, 1997 Availability: Items available for loan: CAFRE Loughry Library (4)Location, call number: TX763 BEN, ... Place hold Add to cart (remove)
		Neurogastronomy : how the brain creates flavor and why it matters by Shepherd, Gordon M Publication details: New York: Columbia University Press, 2012 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 SHE. Place hold Add to cart (remove)
		Building a meal : from molecular gastronomy to culinary constructivism by This, Herve Publication details: New York: Columbia University Press, 2011 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 THI. Place hold Add to cart (remove)
		Molecular gastronomy : an introduction to the science behind 40 spectacular recipes by Molecule-R Publication details: Montreal: Molecule-R, 2013 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX546 MOL. Place hold Add to cart (remove)
		Food presenting secrets: creative styling techniques by Hobday, Cara Denbury, Jo Publication details: London: Apple, 2010 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX714 HOB. Place hold Add to cart (remove)

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