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Bakery food manufacture and quality water control and effects

Cauvain, Stanley P.

Bakery food manufacture and quality water control and effects - 2nd ed. - Oxford John Wiley & Sons 2008 - xii,289p. 25cm

ISBN: 9781405176132

Subjects--Topical Terms:
Baked products
Baking-quality control

Dewey Class. No.: 641.815 / CAU

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Bakery food manufacture and quality water control and effects