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Stanley P. Cauvain

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More Baking Problems Solved
The Chorleywood Bread Process
Using Cereal Science and Technology for the Benefit of Consumers
Baked products
Breadmaking Improving Quality
Technology of Breadmaking
Bread Staling
Baking problems solved
Fabricación de Pan
The ICC Handbook of Cereals, Flour, Dough & Product Testing Methods and Applications
Using Cereal Science and Technology for the Benefit of Consumers Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK
Using Cereal Science and Technology for the Benefit of Consumers Proceedings of the 12th International ICC Cereal and Bread Congress, 23-26th May 2004, Harrogate, UK
Baking problems solved
Bakery Food Manufacture and Quality
Bread Making

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