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Functional Bakery Products: Novel Ingredients And Processing Technology For Personalized Nutrition: 1Ed Zhou, Weibiao

By:

Zhou, Weibiao

Material type: Text

Text

TextPublication details: Academic Press 2022Edition: 0Description: 338ISBN:

9780323855570

Subject(s):

Agricultural & Biological Sciences Serials

DDC classification:

664.752 ZHO

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Holdings ( 1 )

Holdings
Item type	Current library	Collection	Shelving location	Call number	Status	Barcode
Reference	Kalaignar Centenary Library Madurai	ENGLISH-REFERENCE BOOKS	ஆறாம் தளம் / Sixth floor	664.752 ZHO (Browse shelf(Opens below))	Not for loan	220341

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Previous	664.7 JAK Agro Based And Processed Food Products /	664.7 ROS Kent’S Technology Of Cereals: An Introduction For Students Of Food Science And Agriculture	664.751 HUI Bakery Products: Science And Technology (Pb 2014) /	664.752 ZHO Functional Bakery Products: Novel Ingredients And Processing Technology For Personalized Nutrition: 1Ed	664.76 JAG Bakery and Confectionery Products: Processing,quality Assessment,packging and Storage Techniques /	664.762 PER Breakfast Cereals And How They Are Made /	664.77 NY Improving The Safety And Quality Of Eggs And Egg Products Vol.1: Egg Chemistry, Production And Consumption (Hb) /	Next

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