Bakery Food Manufacture and Quality :Water Control and Effects
By: Cauvain,Stanley P | Young, Linda S.
Material type:
BookPublisher: UK Wiley-Blackwell 2008Edition: Ed2.Description: 289.ISBN: 9781405176132.DDC classification: 664.02 CAU/BA
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books (General)
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | Malayalam | 664.02 CAU/BA (Browse shelf) | Available | KAU_KCAEFT-25854 | |
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Books (General)
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Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | Reference Book | 664.02 CAU/BA (Browse shelf) | Available | KAU_KCAEFT-22620 |
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| 664.00284 MOR/AU Automatic Control for Food Processing Systems | 664.0072 BOW/ST Statistical methods for food science | 664.02 BER/FO Food process engineering and technology | 664.02 CAU/BA Bakery Food Manufacture and Quality :Water Control and Effects | 664.02 SAR/FO Food process engineering operations / | 664.02 SMI/IN Introduction to food Process engineering / | 664.024 TOL/HA Handbook of Fermented Meat and Poultry |
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