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	1.	Molecular structure and function of food carbohydr / L F Green by L F Green Material type: Text Publication details: Applied Science 1973 Availability: Items available for loan: Institute of Home Economics (1)Call number: 641.13BIR.L3. Place hold Add to cart (remove)
	2.	Intermediate moisture foods / R etc Davies by R etc Davies Material type: Text Publication details: Applied Science 1976 Availability: Items available for loan: Institute of Home Economics (1)Call number: 641.16DAV.L6. Place hold Add to cart (remove)
	3.	Everyday productions of baked goods. / A B Barrws by A B Barrws Edition: ed. 2 Material type: Text Publication details: Applied Science 1975 Availability: Items available for loan: Institute of Home Economics (1)Call number: 641.71BAR.L5. Place hold Add to cart (remove)
	4.	Health and food / G G Birch by G G Birch Material type: Text Publication details: Applied Science 1972 Availability: Items available for loan: Institute of Home Economics (1)Call number: 614.31BIR.L2. Place hold Add to cart (remove)
	5.	Bakery questions answered / Albert R Daniel by Albert R Daniel Material type: Text Publication details: Applied Science 1972 Availability: Items available for loan: Institute of Home Economics (1)Call number: 664.752DAN.L2. Place hold Add to cart (remove)
	6.	Baker;s dictionary. Edition: ed. 2 Material type: Text Publication details: Applied Science 1971 Availability: Items available for loan: Institute of Home Economics (1)Call number: 641.7103BAK.L1. Place hold Add to cart (remove)
	7.	Nutritional problems in a changing world / Dorothy Hollingsworth by Dorothy Hollingsworth Material type: Text Publication details: Applied Science 1973 Availability: Items available for loan: Institute of Home Economics (1)Call number: 641.1076HOL.L3. Place hold Add to cart (remove)