Basics of baking

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TextPublication details: New Delhi APH Publishing Corporation 2011Description: vii, 266ISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	CAEPHT Library Reference	664.02 (Browse shelf(Opens below))	Not For Loan		7170
Books	CAEPHT Library	664.02 (Browse shelf(Opens below))	Available		7171
Books	CAEPHT Library	664.02 (Browse shelf(Opens below))	Checked out	27/04/2026	7172
Books	CAEPHT Library	664.02 (Browse shelf(Opens below))	Available		7173
Books	CAEPHT Library	664.02 (Browse shelf(Opens below))	Available		7174

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Previous	664.02 Emerging technologies for food processing	664.02 Case studies in food product development	664.02 New food product development	664.02 Basics of baking	664.02 22 ed BAKERY AND CONFECTIONERY PRODUCTS Processing, Quality Assessment Packaging and Storage Techniques	664.022 Natural extracts using supercritical carbon dioxide	664.024 Fermented Fruits and Vegetables	Next

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