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Doughs and baked goods: Chemical, air, and non-leavened

By: Renzo, D.J. de.
Material type: materialTypeLabelBookAnalytics: Show analyticsPublisher: Park Ridge, NJ (USA) : Noyes Data, 1975Description: xii, 435 pages.ISBN: 0-8155-0590-6.Subject(s): Baking | Coating | Emulsifiers | Fermentation | Flavouring | Food additives | Food enrichment | Food technology | Food technology | Frozen products | Packaging | Preservatives | Pruning | YeastsDDC classification: 664.752 Collection: General Book Collection
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Book CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

General Book Collection 664.752 DER (Browse shelf) 1 Available 616643
Total holds: 0

Illustrations, tables, graphs, company index p. 430, inventor index p. 431-433, U.S. patent number index p. 434-435

English

General Book Collection

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