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Baking technology and nutrition: towards a healthier world

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  • Document Type:
    Electronic Resource
  • Online Access:
    http://digital.library.tu.ac.th/tu_dc/frontend/Info/item/dc:175357
  • Additional Information
    • Publisher Information:
      Wiley 2019
    • Added Details:
      Cauvain, Stanley P.
      Clark, Rosie H.
    • Subject Terms:
      TX552.15; Baked products; Baking; Nutrition; Text
    • Availability:
      Open access content. Open access content
    • Note:
      1 online resource (xii, 217 p.)
      English
    • Other Numbers:
      TULIB 175357
      https://go.openathens.net/redirector/tu.ac.th?url=https%3A%2F%2Fdoi.org%2F10.1002%2F9781119387176
      9781119387152 (print),9781119387176 (ebook)
      1346245194
    • Contributing Source:
      THAMMASAT UNIV LIBR
      From OAIster®, provided by the OCLC Cooperative.
    • Accession Number:
      edsoai.on1346245194
HoldingsOnline