1. Baked products :
پدیدآورنده : Stanley P. Cauvain and Linda S. Young.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products.
رده :
TX552
.
15
.
C375
2006
2. Baked products: science, technology and practice
پدیدآورنده : Cauvain, Stanley P.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Baked products
رده :
TX
552
.
15
.
C375
2006
3. Bakery Food Manufacture and Quality
پدیدآورنده : / Stanley P. Cauvain And Linda S. Young
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Baked Products,Baking - Quality control
رده :
TX552
,.
15
.
C
38
4. Bakery food manufacture and quality :
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Baked products. ;
5. Bakery food manufacture and quality
پدیدآورنده : Stanley P. Cauvain and Linda S. Young.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products.,Baking-- Quality control.
6. Bakery food manufacture and quality. water control and effects
پدیدآورنده : Cauvain, Stanley P.
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : ، Baked products,، Baking -- Quality control
رده :
TX
552
.
15
.
C38
2000
7. Bakery food manufacture and quality: water control and effects
پدیدآورنده : Cauvain, Stanley P.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Baked products,Quality control ، Baking
رده :
TX
552
.
15
.
C38
2000
8. Bakery products :
پدیدآورنده : editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products,Baking
رده :
TX763
.
B325
2006
9. Bakery products
پدیدآورنده : / D. J. De Renzo
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Baked products- Patents
رده :
TX763
.
D42
10. Baking
پدیدآورنده : Antonio & Priscilla Carluccio.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products.,Cooking, Italian.
11. Basic Food Chemistry.
پدیدآورنده : Frank A Lee
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Science (General)
رده :
TX354
.
F736
2012
12. Bioactive factors and processing technology for cereal foods /
پدیدآورنده : Jing Wang, Baoguo Sun, RongTsao Cao, editors.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Cereal products-- Biotechnology.,Cereal products-- Biotechnology.
رده :
TP434
13. Biscuit, cookie and cracker production :
پدیدآورنده : Iain Davidson.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products.,Biscuits.,Cookies.,Crackers.,Baked products.,Biscuits.,Cookies.,Crackers.,TECHNOLOGY & ENGINEERING / Food Science.
رده :
TX763
14. Chemistry and physics of baking
پدیدآورنده :
کتابخانه: Central Library and Document Center of Shahid Chamran University (Khuzestan)
موضوع : Baked products
15. Dough rheology and baked product texture
پدیدآورنده : edited by Hamed A. Faridi, Jon M. Faubion
کتابخانه: Central Library of Imam Khomeini International University of Qazvin (Qazvin)
موضوع : Dough - Mechanical properties,Baked products - Texture
رده :
TX
.
D68D68
560
1989
16. Dough rheology and baked product texture
پدیدآورنده : edited by Hamed Faridi, Jon M. Faubion
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Mechanical properties ، Dough,Texture ، Baked products
رده :
TX
560
.
D68
D68
1997
17. Dough rheology and baked product texture
پدیدآورنده :
کتابخانه: Central Library and Document Center of Shahid Chamran University (Khuzestan)
موضوع : Dough- Mechanical properties,Baked products- Texture
18. Dough rheology and baked product texture
پدیدآورنده :
کتابخانه: Central Library and Document Center of Shahid Chamran University (Khuzestan)
موضوع : Dough- Mechanical properties,Baked products- Texture
19. Dough rheology and baked product texture
پدیدآورنده : edited by Hamed A. Faridi, Jon M. Faubion
کتابخانه: Central Library and Documentation Center of Shahid Motahari of Vali-e-Asr University (Kerman)
موضوع : Dough- Mechanical properties,Baked products- Texture
رده :
TX
560
.
D68
,
D68
1990
20. Doughs and baked goods, chemical, air, and non-leavened
پدیدآورنده : / D. J. De Renzo
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Baked products- Patents
رده :
TX763
.
D423