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Bakery food manufacture and quality：water control and effects

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Bibliographic Details
Main Authors: Cauvain Stanley P
Group Author: Young Linda S
Published: Blackwell Science,
Publisher Address: Oxford
Publication Dates: 2000.
Literature type: Book
Language: English
Subjects:
Baked products
Baking > Quality control
Carrier Form: xii, 209 p.: ill. ; 26 cm.
ISBN: 0632053275
Index Number: TS213
CLC: TS213.208
TS213.207
Call Number: TS213.208/C375
Contents: Includes bibliographical references and index.

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