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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)
		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)

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