Stanley P. Cauvain <br/><br/>
Bakery Food Manufacture and Quality : Water Control and Effects 

 - United Kingdom  Blackwell Sience Ltd,  2000 
 - 209p 
<br/><br/>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)   
<br/><br/><br/>ENGLISH 
<br/><br/><label>ISBN: </label>0-632-05327-5 
<br/><br/><label>Dewey Class. No.: </label>664.752  / CAU