Your search returned 6 results.

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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)
		Food Ingredients by King, Hazel Series: Trends in Food Technology Publication details: Heinemann, 2003 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TP370 KIN, ... Place hold Add to cart (remove)
		Thickening and gelling agents for food by Imeson, Alan Edition: 2nd ed. Publication details: Aspen Publishers Inc., 1999 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TP453 IME. 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)
		Raw materials and ingredients in food processing by Hutton, T Campden and Chorleywood Food Research Association Series: Key Topics in Food Science and Technology ; No. 11 Publication details: Chipping Campden: Campden and Chorleywood Food Research Association, 2005 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TP370 HUT, ... Place hold Add to cart (remove)

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