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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/1258
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dc.contributor.authorHui, Y. H.-
dc.contributor.authorCorke, Harold.-
dc.date.accessioned2012-05-10T08:08:04Z-
dc.date.available2012-05-10T08:08:04Z-
dc.date.issued2006-
dc.identifier.urihttp://hdl.handle.net/123456789/1258-
dc.language.isoenen_US
dc.publisherAmes, Iowa : Blackwellen_US
dc.relation.ispartofseries;TX763 .B325 2006-
dc.subjectTX763 .B325 2006en_US
dc.subjectY.H. Huien_US
dc.subjectHarold Corkeen_US
dc.subjectBaking.en_US
dc.subjectBaked products.en_US
dc.titleBakery productsen_US
dc.title.alternativescience and technologyen_US
dc.typeBooken_US
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