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		New ingredients in food processing : biochemistry and agriculture by Linden, Guy Lorient, Denis Publication details: Cambridge : Woodhead, 1999 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP 450 LIN, ... 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)

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