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Baked products.
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1. 
Cover image for Baked products science, technology and practice
Baked products science, technology and practice
Author 
Cauvain, Stanley P. Young, Linda S.
Preferred Shelf Number 
ONLINE
Electronic Access 
Click for information
Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=284271
John Wiley http://dx.doi.org/10.1002/9780470995907
MyiLibrary, Table of contents http://www.myilibrary.com?id=74828&ref=toc
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0802/2006004707-b.html
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2. 
Cover image for Baked products : science, technology and practice
Baked products : science, technology and practice
Author 
Cauvain, Stanley P. Young, Linda S.
Preferred Shelf Number 
TX552.15 .C375 2006
Format: 
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Beytepe Library~1
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3. 
Cover image for Biological Outlook to Improve the Nutritive Quality of Bakery Products
Biological Outlook to Improve the Nutritive Quality of Bakery Products
Author 
Sanghvi, Gaurav. editor. Singh, Nitin Kumar. editor. (orcid)0000-0002-8568-8355 Bishoyi, Ashok Kumar. editor. Joshi, Sanket J. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-981-97-8561-2
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4. 
Cover image for BAKERY AND CONFECTIONERY PRODUCTS processing, quality assessment, packaging and storage... techniques.
BAKERY AND CONFECTIONERY PRODUCTS processing, quality assessment, packaging and storage... techniques.
Author 
Jagarlamudi, Lakshmi, author
Preferred Shelf Number 
TX763
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9781003364535
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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5. 
Cover image for Designing Gluten Free Bakery and Pasta Products
Designing Gluten Free Bakery and Pasta Products
Author 
de Escalada Pla, Marina F. editor. Genevois, Carolina E. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-28344-4
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6. 
Cover image for Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Author 
Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number 
TX553 .A3
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119702139
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7. 
Cover image for Fat mimetics for food applications
Fat mimetics for food applications
Author 
Cerqueira, Miguel Ângelo Parente Ribeiro, editor. Castro, Lorenzo Miguel Pastrana, editor.
Preferred Shelf Number 
TP447 .F37 F38 2023
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119780045
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8. 
Cover image for HANDBOOK OF BAKERY AND CONFECTIONERY
HANDBOOK OF BAKERY AND CONFECTIONERY
Author 
Mathuravalli, S. M. D.
Preferred Shelf Number 
HD9057 .A2
Electronic Access 
Taylor & Francis https://www.taylorfrancis.com/books/9781003242635
OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
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9. 
Cover image for Biscuit, cookie and cracker production : process, production and packaging equipment
Biscuit, cookie and cracker production : process, production and packaging equipment
Author 
Davidson, Iain, author.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect https://www.sciencedirect.com/science/book/9780128155790
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10. 
Cover image for Baking technology and nutrition : towards a healthier world
Baking technology and nutrition : towards a healthier world
Author 
Cauvain, Stanley P., author. Clark, Rosie H., 1966- author.
Preferred Shelf Number 
TX552.15 .C385 2019
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119387176
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11. 
Cover image for The technology of wafers and waffles. I, Operational aspects
The technology of wafers and waffles. I, Operational aspects
Author 
Tiefenbacher, Karl F., author.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780128094389
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12. 
Cover image for Bakery products science and technology
Bakery products science and technology
Author 
Zhou, Weibiao, editor. Hui, Y. H. (Yiu H.)
Preferred Shelf Number 
ONLINE(341791.1)
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9781118792001
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