Chapter 4. The Contribution of Water During Processing, Baking, Cooung and Freezing

  1. Stanley P. Cauvain and
  2. Linda S. Young

Published Online: 13 DEC 2007

DOI: 10.1002/9780470999332.ch4

Bakery Food Manufacture and Quality: Water Control and Effects

Bakery Food Manufacture and Quality: Water Control and Effects

How to Cite

Cauvain, S. P. and Young, L. S. (eds) (2000) The Contribution of Water During Processing, Baking, Cooung and Freezing, in Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999332.ch4

Editor Information

  1. Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK

Publication History

  1. Published Online: 13 DEC 2007
  2. Published Print: 1 JAN 2000

ISBN Information

Print ISBN: 9780632053278

Online ISBN: 9780470999332

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