Sher-e-Bangla Agricultural University Library Search for '(su:{Cooking. })'

Foods; an introductory college course /

By Vail, Gladys E .
New York : Houghton Mifflin Com. , 1967 .
viii, 693 p. : 23 cm..

Cooking for many : on holidays and other festive occasions /

By Turgeon, Charlotte.
New York : Crown Pub. , 1962 .
287 p. : 23 cm..

Food theory and applications /

]]> New York : | Toronto : Macmillan , | Collier Macmillan Canada , | Maxwell Macmillan International , 1992 .
xvi, 777 p. : 23 cm..
0023130202

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Food selection and preparation /

By Sweetman, Marion Deyoe,.
New York : | London : J. Wiley and sons, inc., | Chapman and Hall, ltd., 1943 .
ix, 512 p. : 22 cm..

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A dictionary of food and nutrition /

]]> By Bender, Arnold E..
Oxford [U.K.] : | New York : Oxford University Press, 1995 .
vi, 414 p. : 20 cm..
019280006X

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Impact of selected dietary fiber source addition level on physicochemical properties, antioxidant activity and cooking quality attributes of fiber enriched pasta / MS thesis

By HIMU, NUSRAT SADIA.
Sher-e-Bangla Agricultural University : Department of Biochemistry and molecular biology, 2024 .
xi, 106p. : , MS thesis of Department of Biochemistry and molecular biology, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh 30 cm..

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