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