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Bakery Food Manufacture and Quality : Water Control and Effects

Stanley P. Cauvain

Bakery Food Manufacture and Quality : Water Control and Effects - United Kingdom Blackwell Sience Ltd, 2000 - 209p

Stanley P. Cauvain & Linda S. Yiung: Bakery Food Manufacture and Quality : Water Control and Effects. United Kingdom. Blackwell Sience Ltd,, 2000. 0-632-05327-5--(664.752CAU)

ENGLISH

ISBN: 0-632-05327-5

Dewey Class. No.: 664.752 / CAU

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