| 000 | 00895nam a22001937a 4500 | ||
|---|---|---|---|
| 999 |
_c45697 _d45697 |
||
| 003 | OSt | ||
| 020 | _a9788120346031 | ||
| 082 | _a664.752 ASH-T | ||
| 100 | _aAshakkumar, Y | ||
| 245 | _aTextbook of Bakery and Confectionery | ||
| 250 | _a2nd | ||
| 260 |
_aNew Delhi _bPHI Pub. _c2019 |
||
| 300 | _a235p. | ||
| 500 | _a1. 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 | ||
| 650 | _aBusiness & Economics / Industries / Food Industry | ||
| 856 | _uhttps://www.google.co.in/books/edition/TEXTBOOK_OF_BAKERY_AND_CONFECTIONERY_SEC/1KC_DX8OUIAC?hl=en&gbpv=1&dq=9788120346031&printsec=frontcover | ||
| 901 | _a31451 | ||
| 942 |
_2ddc _cBK |
||