Doughs and Baked Goods Chemical, Air and Nonleavened

Jump To References Section

Authors

  • Godavari Kamalanathan

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.

Downloads

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://informaticsjournals.co.in/index.php/ijnd/article/view/12759

Issue

Volume 18, Issue 6, June 1981

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).