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00000cam a2200000 7i4500 |
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20120115093000.0 |
| 008 |
110524s2009 ii eng |
| 020 |
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|a 8120339541 (paperback : alk. paper)
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| 020 |
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|a 9788120339545 (paperback : alk. paper)
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| 050 |
0 |
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|a TX763
|b .A84 2009
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| 090 |
0 |
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|a TX763
|b .A84 2009
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| 100 |
1 |
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|a AshokKumar, Yogambal ,
|e author
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| 245 |
1 |
0 |
|a Theory of bakery and confectionery
|c Yogambal AshokKumar
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| 260 |
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|a New Delhi, India :
|b P. H. I. Learning ,
|c c2009
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| 300 |
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|a x, 220 p. :
|b ill. ;
|c 24 cm.
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| 500 |
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|a Includes index
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| 505 |
0 |
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|a 1. Raw materials -- 2. Wheat -- 3. Sugar -- 4. Fats and oils -- 5. Eggs -- 6. Yeast -- 7. Salt -- 8. Leavening agents -- 9. Moistening agents -- 10. Improvers and emulsifiers -- 11. Yeast made products -- 12. Cakes -- 13. Icings -- 14. Cookies and biscuits -- 15. Pastries -- 16. Hygiene -- 17. Bakery organization and equipment -- 18. Recipes
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| 650 |
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|a Baked products
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| 650 |
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|a Baking
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| 999 |
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|a 1000139400
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|