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The farinograph handbook / compiled and edited by Lawrence Locken, Stephen Loska [and] William Shuey.
by Loska, Stephen.; Shuey, William.; Locken, Lawrence.;
Year: 1960., Callno: 664.653 FAR [Q]
Book
Incorporation of lupin flour into bread doughs / by Carolyn Bergl and Janice Smith.
by Curtin University of Technology.; Bergl, Carolyn.;
Year: 1989., Callno: 664.6 BER
Book
Wheat : chemistry and technology / edited by I. Hlynka.
by Hlynka, I.; American Association of Cereal Chemists.;
Year: 1964., Callno: 664.6/.7 WHE
Book
Gliadin and glutenin : the unique balance of wheat quality / edited by Colin Wrigley, Ferenc Beile? and Walter Bushuk.
by Bekes, F.; Bushuk, Walter.; Wrigley, C. W.;
Year: 2006., Callno: 664.641.12GLI
Book
Australian liquid honey in commercial bakery products : a report for the Rural Industries Research and Development Corporation / by Bruce D'Arcy ... [et al.]
by Rural Industries Research and Development Corporation (Australia); D'Arcy, Bruce.;
Year: 1999., Callno: 664.6 AUS [Q]
Book
The incorporation of sugar beans (Phaseolus vulgaris) into the dough for bread and biscuit making / by Juliet Makaya.
by Makaya, Juliet.; Curtin University of Technology. School of Public Health.;
Year: 1995., Callno: 664.6 MAK
Book
Interactions : the keys to cereal quality / edited by Rob J. Hamer and R. Carl Hoseney.
by American Association of Cereal Chemists.; Hoseney, R. Carl.; Hamer, Rob J.;
Year: c1998., Callno: 664.6/.7 INT
Book
Wheat : chemistry and technology / edited by Y. Pomeranz.
by American Association of Cereal Chemists.; Pomeranz, Y. (Yeshajahu);
Year: 1988., Callno: 664.6/.7 WHE
Book
Principles of cereal science and technology / R. Carl Hoseney.
by Hoseney, R. Carl.; American Association of Cereal Chemists.;
Year: 1994., Callno: 664.6/.7 HOS
Book
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