by
Cauvain, Stanley.
Call Number
664.752 CAU
Publication Date
2001
Format:
Books
Relevance:
5.6308
by
Connelly, Paul.
Call Number
664.752 CON
Publication Date
1997
Format:
Books
Relevance:
3.4059
View Other Search Results
by
Mathie, Johanna
Call Number
ARC 641.5309411 SCO
Publication Date
1997
Format:
Books
Relevance:
3.3398
4.
by
Tennant, Carol.
Call Number
641.815 TEN
Publication Date
2001
Format:
Books
Relevance:
3.3385
by
Gray, Deborah.
Call Number
641.815 BAK
Publication Date
2000 1998
Format:
Books
Relevance:
3.3331
by
Handslip, Carole.
Call Number
641.815 HAN
Publication Date
2000
Format:
Books
Relevance:
3.3037
by
Pettigrew, Jane.
Call Number
ARC 641.815 PET
Publication Date
2001
Format:
Books
Relevance:
3.2656
by
Stauffer, Clyde E.
Call Number
664.752 STA
Publication Date
1990
Format:
Books
Relevance:
2.8352
by
Friberg, Bo, 1940-
Call Number
641.865 FRI
Publication Date
2003
Format:
Books
Relevance:
2.7613
Call Number
ELECTRONIC RESOURCE
Publication Date
2024 2023 2022 2021 2020
Format:
Computer file
Full text available: 2000-11-01 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
Relevance:
2.6952
by
Hebeda, Ronald E.
Call Number
XX(308934.1)
Publication Date
1996
Summary
This practical reference offers - for the first time in a wide-ranging, single-source volume - comprehensive coverage of the staling process that occurs upon aging in baked goods, covering in detail the technologies for maintaining freshness, such as crumb softeners, enzymes, packaging, and preservatives. With over 800 bibliographic citations, figures, and tables, Baked Goods Freshness is an indispensable resource for starch, analytical, and cereal chemists and biochemists; biotechnologists; composition and nutrition engineers; food scientists; nutritionists; preservation and storage personnel; and upper-level undergraduate, graduate, and continuing-education students in these disciplines.
Format:
Books
Relevance:
2.5850
Call Number
TR DVD 664.752 FLO
Publication Date
1995
Summary
This program follows bread production from the paddock to the finished product. It looks at the stages in milling and baking, shows the role of bread in different cultures and offers an historical perspective on flour milling.
Format:
Other
Relevance:
2.4782
Limit Search Results
Narrowed by: