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1
発酵種とパン 科学から応用まで

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Corporate Authors: 「発酵種とパン」編集委員会 (著)
Published: 旭屋出版
Publication Dates: 2023.3
Call Number: WJTS213.21/2122
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2
フランス仕込みのパン

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Main Authors: 大野有里奈 (著)
Published: KADOKAWA
Publication Dates: 2023.3
Call Number: WJTS213.21/4864
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3
飾りパンの技術 神戸屋が教える基本の生地、新潮流の生地

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Corporate Authors: 神戸屋 (著)
Published: 旭屋出版
Publication Dates: 2023.3
Call Number: WJTS213.21/3370
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4
京都パンで巡るおいしい古民家

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Main Authors: 片岡れいこ 1967- (著)
Published: メイツユニバーサルコンテンツ
Publication Dates: 2023.3
Call Number: WJTS213.21/2072
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5
パンの科学 しあわせな香りと食感の秘密

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Main Authors: 吉野精一 (著)
Published: 講談社
Publication Dates: 2018.5
Call Number: WJTS213.21/4669
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6
ホットドッグの歴史

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Main Authors: Kraig Bruce (著)
Group Author: 田口未和 (訳)
Published: 原書房
Publication Dates: 2017.7
Call Number: WJTS972.158-09/6465
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7
パンと昭和

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Main Authors: 小泉和子 1933- (编)
Published: 河出書房新社
Publication Dates: 2017.2
Call Number: WJTS213.21/9022
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8
パン

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Main Authors: 加藤奈津子 (編集協力)
Published: 枻出版社
Publication Dates: 2016.12
Call Number: WJTS972.13/4044
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9
地元パン手帖

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Main Authors: 甲斐みのり 1976- (著)
Published: グラフィック社
Publication Dates: 2016.2
Call Number: WJTS213.21/6514
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10
もっちり、しっとり米粉パン

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Main Authors: 藤田千秋 (著)
Published: 文化出版局
Publication Dates: 2006.4
Call Number: WJTS213.21/4262
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11
素顔の天然酵母たち

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Main Authors: 灘吉利晃 1942- (著)
Published: ホームメイド協会 海文堂出版(発売)
Publication Dates: 2005.11
Call Number: WJQ55/3142
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12
プロのためのわかりやすい製パン技術

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Main Authors: 江崎修 (著)
Published: 柴田書店
Publication Dates: 1997
Call Number: WJTS213.2/3122
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13
パン実技

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Main Authors: 雁瀬大二郎 (著)
Published: 沼田書店
Publication Dates: 1982
Call Number: WJTS213.2/7234-1
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14
新編製パン法

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Main Authors: 雁瀬大二郎 (著)
Published: 沼田書店
Publication Dates: 1975.6
Call Number: WJTS213.2/7234
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