Science of bakery products.

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Material type: Text

TextLanguage: English Publication details: New Delhi RSC Publishing 2013Description: xiv,259 PBISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Book	St Aloysius PG Library	Food Science and Technology	664.752 EDWS (Browse shelf(Opens below))	Available	PG011841

Total holds: 0

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Previous	664.7 ROSK Kents technology of cereals: an introduction for students of food science and agriculture Ed 5	664.7 ROSK Kents technology of cereals: an introduction for students of food science and agriculture Ed 5	664.7 SHRT Technology of cereals fruits and vegetables	664.752 EDWS Science of bakery products.	664.752 ELIC Cereals in breadmaking: a molecular colloidal approach	664.752 KHEB Bakery science and cereal technology.	664.752 KHEB Bakery science and cereal technology.	Next

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