Search Results for Dough.

Handbook of dough fermentations

2026-01-18T21:04:22Z

Author Kulp, Karel. Lorenz, Klaus J., 1936-
Preferred Shelf Number TX770 .S66 H36 2003
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

The ICC handbook of cereals, flour, dough & product testing : methods and applications

2026-01-18T21:04:22Z

Author Cauvain, Stanley P. Young, Linda S.
Preferred Shelf Number TX557 .I33 2009
Format: Books
Availability Beytepe Library~1

The wiley Blackwell companion to social movements

2026-01-18T21:04:22Z

Author Snow, David A. Porta, Donatella della Klendermans, Bert McAdam, Dough
Preferred Shelf Number HM881 W55 2013 V.1
Format: Books
Availability Beytepe Library~3

Sourdough innovations : novel uses of metabolites, enzymes, and microbiota from sourdough processing

2026-01-18T21:04:22Z

Author Garcia-Vaquero, Marco, editor. Rocha, João Miguel, editor.
Preferred Shelf Number TP580
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/9781003141143 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Biscuit, cookie and cracker process and recipes

2026-01-18T21:04:22Z

Author Sykes, Glyn. Davidson, Iain.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128205983
Format: Electronic Resources
Availability Online Library~1

Essentials of Food Science

2026-01-18T21:04:22Z

Author Vaclavik, Vickie A. author. Christian, Elizabeth W. author. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-1-4614-9138-5
Format: Electronic Resources
Availability Online Library~1

Concepts in cereal chemistry

2026-01-18T21:04:22Z

Author MacRitchie, Finlay., author.
Preferred Shelf Number ONLINE
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Food engineering aspects of baking sweet goods

2026-01-18T21:04:22Z

Author Sumnu, Servit Gulum. Sahin, Serpil.
Preferred Shelf Number TP431 .F66 2008
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Water properties of food, pharmaceutical, and biological materials

2026-01-18T21:04:22Z

Author Pilar Buera, Maria del.
Preferred Shelf Number TX553 .W3 W3685 2006
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Bread making improving quality

2026-01-18T21:04:22Z

Author Cauvain, Stanley P.
Preferred Shelf Number ONLINE
Electronic Access EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=101389 EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=110847
Format: Electronic Resources
Availability Online Library~1

Engineering and food for the 21st century

2026-01-18T21:04:22Z

Author Welti-Chanes, Jorge. Barbosa-Canovas, Gustavo V. Aguilera, Jose Miguel.
Preferred Shelf Number TP370 .E54 2002
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Bread staling

2026-01-18T21:04:22Z

Author Chinachoti, Pavinee. Vodovotz, Yael.
Preferred Shelf Number TX769 .B77534 2001
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Biscuit, cookie and cracker manufacturing manuals

2026-01-18T21:04:22Z

Author Manley, Duncan J. R.
Preferred Shelf Number TX 769 M324 1998 V.1
Format: Books
Availability Beytepe Library~6

Handbook of food engineering practice

2026-01-18T21:04:22Z

Author Valentas, Kenneth J., 1938- Rotstein, Enrique. Singh, R. Paul.
Preferred Shelf Number TP370.4 .H37 1997
Electronic Access Taylor & Francis http://www.taylorfrancis.com/books/9781420049077 Taylor & Francis https://www.taylorfrancis.com/books/9781420049077 Taylor & Francis https://www.taylorfrancis.com/books/9780367802110 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1