Search Results for Baking. - Narrowed by: Online Library

Baking problems solved

2026-03-12T15:21:12Z

Author Cauvain, Stanley P., author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780081007655
Format: Electronic Resources
Availability Online Library~1

Baking Business Sustainability Through Life Cycle Management

2026-03-12T15:21:12Z

Author Ferreira da Rocha, João Miguel. editor. Figurek, Aleksandra. editor. Goncharuk, Anatoliy G. editor. Sirbu, Alexandrina. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-25027-9
Format: Electronic Resources
Availability Online Library~1

Biscuit baking technology : processing and engineering manual

2026-03-12T15:21:12Z

Author Davidson, Iain, author.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780128042113
Format: Electronic Resources
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Food engineering aspects of baking sweet goods

2026-03-12T15:21:12Z

Author Sumnu, Servit Gulum. Sahin, Serpil.
Preferred Shelf Number TP431 .F66 2008
Electronic Access Click here to view.
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Baking technology and nutrition : towards a healthier world

2026-03-12T15:21:12Z

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
Format: Electronic Resources
Availability Online Library~1

Baking as biography : a life story in recipes

2026-03-12T15:21:12Z

Author Tye, Diane, 1957-
Preferred Shelf Number ONLINE
Electronic Access http://www.jstor.org/stable/10.2307/j.ctt80cnr
Format: Electronic Resources
Availability Online Library~1

Nonthermal food engineering operations

2026-03-12T15:21:12Z

Author Kumar, Nitin (Professor of food engineering), editor. Panghal, Anil, editor. Garg, M. K., editor.
Preferred Shelf Number TP371 .N66 2024
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119776468
Format: Electronic Resources
Availability Online Library~1

Implementation of enzymatic processes and lactic bacteria in the food industries

2026-03-12T15:21:12Z

Author Ghoul, Mohamed, editor.
Preferred Shelf Number TP248.65 .F66 I47 2024
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781394312337
Format: Electronic Resources
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The art and science of dome-shaped wood-fired ovens : theory, building techniques, thermal profiling

2026-03-12T15:21:12Z

Author Ertugrul, Nesimi, author.
Preferred Shelf Number TX657 .S9
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/9781032640136 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

A users guide to vacuum technology

2026-03-12T15:21:12Z

Author O'Hanlon, John F., 1937- author. Gessert, Timothy A., author.
Preferred Shelf Number TJ940 .O37 2024
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781394174232
Format: Electronic Resources
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Superconducting radiofrequency technology for accelerators : state of the art and emerging trends

2026-03-12T15:21:12Z

Author Padamsee, Hasan, 1945- author.
Preferred Shelf Number QC787 .P3 P33 2023
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9783527836314
Format: Electronic Resources
Availability Online Library~1

Industrial carbon and graphite materials : raw materials, production and applications

2026-03-12T15:21:12Z

Preferred Shelf Number TA455 .C3
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9783527674046
Format: Electronic Resources
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Characterization of Cereals and Flours : Properties, Analysis And Applications

2026-03-12T15:21:12Z

Author Breslauer, Kenneth J., editor. Kaletunc, Gonul, editor. Taylor and Francis.
Preferred Shelf Number TX557
Electronic Access Click here to view.
Format: Electronic Resources
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Industrial enzyme applications

2026-03-12T15:21:12Z

Author Vogel, Andreas, editor. May, Oliver, editor.
Preferred Shelf Number HD9660 .E582 I53 2019
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9783527813780
Format: Electronic Resources
Availability Online Library~1

Aerated foods : principles, formation and stability

2026-03-12T15:21:12Z

Author Narsimhan, Ganesan, 1948- author.
Preferred Shelf Number TP371.15
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119189954
Format: Electronic Resources
Availability Online Library~1

Food processing by-products and their utilization

2026-03-12T15:21:12Z

Author Anal, Anil, editor.
Preferred Shelf Number HD9495 .A2 A53 2018
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781118432921
Format: Electronic Resources
Availability Online Library~1

Physics and Technology of Crystalline Oxide Semiconductor CAAC-IGZO : Application to Displays

2026-03-12T15:21:12Z

Author Yamazaki, Shunpei, editor. Tsutsui, Tetsuo, editor.
Preferred Shelf Number TK7871.85
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119247395
Format: Electronic Resources
Availability Online Library~1

Engineering aspects of cereal and cereal-based products

2026-03-12T15:21:12Z

Author Guine, Raquel Pinho Ferreira. Reis Correia, Paula Maria dos, 1967-
Preferred Shelf Number TP434 .E54 2014
Electronic Access Click here to view.
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Food composition and analysis : methods and strategies

2026-03-12T15:21:12Z

Author Haghi, A. K., editor. Carvajal-Millan, Elizabeth, editor.
Preferred Shelf Number TP370 .F66 2014
Electronic Access Click here to view.
Format: Books
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Bakery products science and technology

2026-03-12T15:21:12Z

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
Format: Electronic Resources
Availability Online Library~1

Banker's guide to new small business finance, + website : venture deals, crowdfunding, private equity, and technology

2026-03-12T15:21:12Z

Author Green, Charles H.
Preferred Shelf Number ONLINE(341897.1)
Electronic Access ebrary An electronic book accessible through the World Wide Web; click to view Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1762079 John Wiley http://dx.doi.org/10.1002/9781118853610 MyiLibrary http://www.myilibrary.com?id=635733 Safari Books Online http://proquest.safaribooksonline.com/?fpi=9781118940853
Format: Electronic Resources
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Getting started in ZBrush : an introduction to digital sculpting and illustration

2026-03-12T15:21:12Z

Author Johnson, Greg (Artist), author.
Preferred Shelf Number T386 .Z33 J65 2014
Electronic Access Click here to view.
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Accounting and order

2026-03-12T15:21:12Z

Author Ezzamel, Mahmoud.
Preferred Shelf Number ONLINE
Electronic Access Click here to view
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Food science : research and technology

2026-03-12T15:21:12Z

Author Haghi, A. K.
Preferred Shelf Number TX541 .F66 2012
Electronic Access Click here to view.
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Mathematical modeling of food processing

2026-03-12T15:21:12Z

Author Farid, Mohammed M.
Preferred Shelf Number TP370.9 .M38 M38 2010
Electronic Access Click here to view.
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Infrared heating for food and agricultural processing

2026-03-12T15:21:12Z

Author Pan, Zhongli. Atungulu, Griffiths Gregory.
Preferred Shelf Number TP371.8 .I5623 2010
Electronic Access Click here to view.
Format: Books
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Fats and oils : formulating and processing for applications

2026-03-12T15:21:12Z

Author O'Brien, Richard D., author.
Preferred Shelf Number TP670 .O27 2009
Electronic Access Click here to view.
Format: Books
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Bakery food manufacture and quality water control and effects

2026-03-12T15:21:12Z

Author Cauvain, Stanley P. Young, Linda S.
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444301083
Format: Electronic Resources
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Computational fluid dynamics in food processing

2026-03-12T15:21:12Z

Author Sun, Da-Wen.
Preferred Shelf Number TP370 .C66 2007
Electronic Access Click here to view.
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Soy applications in food

2026-03-12T15:21:12Z

Author Riaz, Mian N., author.
Preferred Shelf Number TX558 .S7 R53 2006
Electronic Access Click here to view.
Format: Books
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Bakery products science and technology

2026-03-12T15:21:12Z

Author Hui, Y. H. (Yiu H.) Corke, Harold. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0802/2005026514-b.html John Wiley http://dx.doi.org/10.1002/9780470277553 UASB, GKVK http://onlinelibrary.wiley.com/book/10.1002/9780470277553
Format: Electronic Resources
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Handbook of dough fermentations

2026-03-12T15:21:12Z

Author Kulp, Karel. Lorenz, Klaus J., 1936-
Preferred Shelf Number TX770 .S66 H36 2003
Electronic Access Click here to view.
Format: Books
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