by
Fields, Robin.
Call Number
641.77
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0776
by
Jagarlamudi, Lakshmi.
Call Number
664.153
Publication Date
2023
Summary
This book is a comprehensive and practical day-to-day reference for students in the discipline of Food Science and Technology. It provides a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products.
Format:
Electronic Resources
Relevance:
0.0684
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by
Ertuğrul, Nesimi.
Call Number
641.58
Publication Date
2024
Summary
This book covers the history, design and construction of wood burning ovens. Burning behavior of wood is explained and a section is dedicated to the types of heat transfers using simplified analogies, to avoid misconceptions that these ovens are only for bread products. Select Turkish recipes and fusion cooking techniques are also presented.
Format:
Electronic Resources
Relevance:
0.0583
by
Davidson, Iain.
Call Number
664.7523
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0487
by
Serna Saldívar, Sergio R. Othón, author.
Call Number
664.6 SER
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0487
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