Cauvain, Stanley P. <br/><br/>
Bakery food manufacture and quality water control and effects 

 - 2nd ed. 
 - Oxford  John Wiley & Sons  2008 
 - xii,289p.  25cm 
<br/><br/><label>ISBN: </label>9781405176132 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baked products<br/>Baking-quality control
<br/><br/><label>Dewey Class. No.: </label>641.815  / CAU