Bakery food manufacture and quality : water control and effects /
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| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Oxford, U.K. :
Blackwell Science,
2000.
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| Subjects: | |
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| 003 | UPM | ||
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| 020 | |a 0632053275 (hbk.) | ||
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| 090 | 0 | 0 | |a TX552.15 C375 |
| 100 | 1 | |a Cauvain, Stanley P. | |
| 245 | 1 | 0 | |a Bakery food manufacture and quality : |b water control and effects / |c Stanley P. Cauvain and Linda S. Young. |
| 260 | |a Oxford, U.K. : |b Blackwell Science, |c 2000. | ||
| 300 | |a 209p. : |b charts, ill. ; |c 25cm. | ||
| 650 | 0 | |a Baked products. | |
| 650 | 0 | |a Baking |x Quality control. | |
| 700 | 1 | |a Young, Linda S. | |
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