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	1.	Image from OpenLibrary	Bakery Products Science and Technology by Hui, Y. H Edition: 2nd Publication details: Wiley-Blackwell, Availability: Items available for loan: LRC (1)Location, call number: General Stacks 664.752 HUI. Lists: Food Science and Technology. Place hold Save to lists Add to cart (remove)
	2.	Image from OpenLibrary	Bakery Science and Cereal Technology by Khetarpaul Publication details: [Place of publication not identified] : Daya Publishing House , Availability: Items available for loan: LRC (1)Location, call number: General Stacks 641.71 KHE. Place hold Save to lists Add to cart (remove)
	3.	Image from OpenLibrary	Bread Making: Improving Quality/ by Cauvain, Stanley P Publication details: Philadelphia, Pa : Woodhead Publishing, 2003 Availability: Items available for loan: LRC (1)Location, call number: Science Section 664.7523 CAU. Lists: Food Science and Technology. Place hold Save to lists Add to cart (remove)
	4.	Image from OpenLibrary	Understanding Baking: The Art and Science of Baking/ by Amendola, Joseph Edition: 3rd ed. Publication details: America: Wiley, 2002 Availability: Items available for loan: LRC (1)Location, call number: Science Section 641.815 AME. Place hold Save to lists Add to cart (remove)
	5.	Image from OpenLibrary	Best of baking / Wolter, Annette; by Wolter, Annette Material type: Text; Format: print ; Literary form: Not fiction Publication details: London: Hamlyn, 1982 Availability: Items available for loan: LRC (1)Location, call number: General Stacks 641.71 WOL. Place hold Save to lists Add to cart (remove)

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