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Bakery food manufacture and quality : water control and effects / Stanley P. Cauvain and Linda S. Young

By: Cauvain, Stanley P
Contributor(s): Young, Linda S.
Call number: 664.752 C375B Material type: materialTypeLabelBookPublisher: Oxford : Blackwell Science, c2000 Description: xii, 209 p. : ill.ISBN: 0632053275.Subject(s): Baked products | Baking -- Quality control
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หนังสือทั่วไป CL_General Book 664.752 C375B (Browse shelf) Available 1 1000111351

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