Chapter 1. Water and its Roles in Baked Products
- Stanley P. Cauvain and
- Linda S. Young
Published Online: 13 DEC 2007
Copyright © 2000 by Blackwell Science Ltd
Bakery Food Manufacture and Quality: Water Control and Effects
How to Cite
Cauvain, S. P. and Young, L. S. (eds) (2000) Water and its Roles in Baked Products, in Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999332.ch1
Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK
- Published Online: 13 DEC 2007
- Published Print: 1 JAN 2000
Print ISBN: 9780632053278
Online ISBN: 9780470999332
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