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The Chorleywood Bread Process
  • PDF
  • English
  • Year: 2006
  • Author: S.P. Cauvain, L.S. Young
Using Cereal Science and Technology for the Benefit of Consumers
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  • English
  • Year: 2005
  • Author: Stan Cauvain, S. Salmon, L.S. Young
Baking Problems Solved (Woodhead Publishing in Food Science and Technology)
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  • English
  • Year: 2001
  • Author: Stanley Cauvain and Linda Young
Baking Problems Solved
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  • English
  • Year: 2001
  • Author: Stanley P Cauvain, Linda S Young
Baked products : science, technology and practice
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  • English
  • Year: 2006
  • Author: Stanley P Cauvain; Linda S Young
Baked Products: Science, Technology and Practice
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  • English
  • Year: 2006
  • Author: Stanley P. Cauvain, Linda S. Young
Baking problems solved
  • PDF
  • English
  • Year: 2001
  • Author: Stanley P Cauvain, Linda S Young
Technology of Breadmaking Second Edition
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  • English
  • Year: 2007
  • Author: Stanley P. Cauvain, Linda S. Young
Baking Problems Solved
  • PDF
  • English
  • Year: 2001
  • Author: Stanley P Cauvain, Linda S Young
Bakery food manufacture and quality: water control and effects
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  • English
  • Year: 2000
  • Author: Stanley P. Cauvain, Linda S. Young
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