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  1. 1

    Breadmaking the modern revolution

    Udgivet 1975
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    Omslagsbillede
  2. 2

    Fundamentals of quantity food preparation breads, soups & sandwiches af Hardwick, Geraline B.

    Udgivet 1978
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  3. 3

    Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread af Rosario, Virginia D. 1952-

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  4. 4

    Total wheat flour substitution in bread-making af Banzon, Teresa Victoria Fernandez 1948-

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  5. 5

    Quality of baked Pan de Sal as affected by dough freezing rate af Salvador, Nina D.

    Thesis


    Omslagsbillede
  6. 6

    Breadmaking improving quality

    Udgivet 2012
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    Omslagsbillede
  7. 7

    Development of loaf bread from cassava starch-wheat flour composite af De la Cuesta, Jocelyn C.

    Udgivet 1978
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    Omslagsbillede
  8. 8

    Utilization of kappa-carrageenan for quality improvement of "Pan De Sal" af Siccion, Marivic P.

    Thesis


    Omslagsbillede
  9. 9

    Product improvement and storage study of soft rolls af Santos, Maria Rowena Quezada

    Thesis


    Omslagsbillede
  10. 10

    Recent advances in processing cereals comprising papers (with discussions) read at a symposium

    Udgivet 1962
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    Omslagsbillede

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