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

 - Oxford  Blackwell Science  2000 
 - xii,209p.  25cm 
<br/><br/><label>ISBN: </label>0632053275 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baled products<br/>Food science<br/>Baking - quility control
<br/><br/><label>Dewey Class. No.: </label>664.752  / CAU