Bread science and technology
Material type:
TextLanguage: En Publication details: Westport, CT (USA) : AVI, 1971Description: 262 pagesISBN: - 0-87055-104-3
- 664.7523 YES
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Book | CIMMYT Knowledge Center: John Woolston Library | General Book Collection | 664.7523 YES (Browse shelf(Opens below)) | 1 | Available | 616460 |
Total holds: 0
Browsing CIMMYT Knowledge Center: John Woolston Library shelves, Collection: General Book Collection Close shelf browser (Hides shelf browser)
| 664.752 FAR Rheology of wheat products | 664.752 FAR Rheology of wheat products | 664.7523 KOL High molecular weight glutenin subunits of wheat: Qualitative and quantitative variation in relation to bread-making quality | 664.7523 YES Bread science and technology | 664.7550951 HOU Asian noodles: | 664.756 SER Quimica, almacenamiento e industrializacion de los cereales | 664.772 KHA 2009 Wheat: Chemistry and technology |
Illustrations, tables, graphs, bibliography, appendix p. 220-253, index p. 255-262
English
General Book Collection