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Doughs and baked goods, chemical, air, and non-leavened / D. J. De Renzo.
Material type:
TextSeries: Food technology review ; no. 26Publication details: Park Ridge, N.J. : Noyes Data Corp., 1975.Description: xii, 435 p. : illISBN: - 0815505906
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Matheson Library | 664.7520272 D431 (Browse shelf(Opens below)) | 127 | 099828 |
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| 664.752 M446b 1972 Bakery technology and engineering / | 664.752 S954p Practical baking / | 664.752 S954p Practical baking / | 664.7520272 D431 Doughs and baked goods, chemical, air, and non-leavened / | 664.7523 F199s The student's technology of breadmaking and flour confectionery | 664.7525 H244b Bakery flour confectionery | 664.7560272 D186 Breakfast cereal technology / |
Companion vol. to the author's Bakery products, yeast leavened.
Includes indexes.
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