Using cereal science and technology for the benefit of consumers proceeding of the 12th international ICC cereal and bread congress

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Publication details: England Woodhead Publishing 2005 2005Description: x,580p. 25cmISBN:

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Schedule Reference Materials	Makandura Library Reference Section		Schedule Reference Collection		664.7007USI (Browse shelf(Opens below))					Available			62725
	Permanent Reference Materials	Makandura Library Reference Section		Permanent Reference Collection		664.7007USI (Browse shelf(Opens below))					Not for loan			62724

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Previous	664.53PRA Leafy spices	664.5FOO Food flavors technology	664.5FOO Food flavorings	664.7007USI Using cereal science and technology for the benefit of consumers	664.72WHE Wheat, rice, corn, oat, barley and sorghum processing handbook	664.752028CHE Food machinery for the production of cereal foods, snack foods and confectionery	664.752CAU Bakery food manufacture and quility	Next

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