Baked goods freshness: technology, evaluation, and inhibition of staling. edited by Ronald E. Hebeda and Henry F. Zobel.

Contributor(s):

Material type:

TextPublication details: New York: Marcel Dekker, Inc., 1996.Description: vii, 282p.: illISBN:

Subject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Books	Headquarters Lending Library General Collection		NFIC		664.752 BAK (Browse shelf(Opens below))					Available			0016536

Browsing Headquarters Lending Library shelves,Shelving location: General Collection Close shelf browser (Hides shelf browser)

Previous		No cover image available						Next
Previous	664.72 CER Cereal Processing	664.72 UHL Choice of technique in maize milling	664.7207 FLO Flour and breads and their fortification in health and disease prevention /	664.752 BAK Baked goods freshness:	664.752 BAX From grain to bread	664.752 BRE Breadmaking :	664.8 FRU Fruit and vegetable processing.	Next

includes index.

There are no comments on this title.

to post a comment.