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Theory of bakery and confectionery.
Material type:
TextLanguage: English Publication details: New Delhi PHI Learning Pvt Ltd 2009Description: xi,220 PBISBN: - 9788120339545
- 641.752 ASHY 23
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
Book
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St Aloysius PG Library | Food Science and Technology | 641.752 ASHY (Browse shelf(Opens below)) | Available | PG011289 |
Total holds: 0
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| 641.5 CAMP Practical cookery: for level NVQ and apprenticeships Ed 12 | 641.5 KAPK Khazana of Indian recipes | 641.57 CHAF Food Production | 641.752 ASHY Theory of bakery and confectionery. | 641.862 GOFI Ice cream Ed 7 | 641.862 GOFI Ice cream Ed 7 | 660 ZAVT Textbook of chemical engineering: Fluid flow momentum heat and mass transfer V 1 |
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