Doughs and Baked Goods Chemical, Air and Nonleavened
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Authors
-
Godavari Kamalanathan
Abstract
This volume has detailed descriptive information based on U. S. patents relating to commercial baking techniques, not employing yeast.Downloads
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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
Section
Book Review
License
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