Doughs and Baked Goods Chemical, Air and Nonleavened

Jump To References Section

Authors

Abstract

This volume has detailed descriptive information based on U. S. patents relating to commercial baking techniques, not employing yeast.

Downloads

Download data is not yet available.

Published

1981-06-01

How to Cite

Kamalanathan, G. (1981). Doughs and Baked Goods Chemical, Air and Nonleavened. The Indian Journal of Nutrition and Dietetics, 18(6), 224–225. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/12759

Issue

Section

Book Review

 

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 10 11 12 > >>