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Results of search for 'an:"276894"'

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		Technology of breadmaking by Cauvain, Stanley P [editor] \| Young, Linda [editor]. Publication details: London: Blackie Academic and Professional, 1998Availability: Items available for loan: CAFRE Loughry Library (6) . Location(s): Call number: TX769 CAU. Place hold Add to cart (remove)
		No cover image available Sponge cake technology by Cauvain, Stanley P. Series: Campden and Chorleywood Food Research Association Review of Current Developments ; No. 2Publication details: Campden and Chorleywood Food Research Association, 1996Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX771 CAM/PAM. Place hold Add to cart (remove)
		Baking problems solved by Cauvain, Stanley P [editor]. Publication details: Cambridge: Woodhead, 2001Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (3) . Items available for reference: CAFRE Loughry Library Not for loan (1) . Location(s): Call number: TX763 CAU. Place hold Add to cart (remove)
		No cover image available Predicton and prevention of excessive enzyme activity in cereals through investigation and manipulation of casual factors by Greenwell, Philip \| Cauvain, Stanley P [editor]. Series: Home-Grown Cereals Authority Project Report ; No. 247Publication details: London : Home-Grown Cereals Authority (HGCA), 2001Availability: Items available for loan: CAFRE Greenmount Library (1) . Location(s): Call number: HGCA PROJECT REPORT NO. 247. Place hold Add to cart (remove)
		No cover image available Studies on the separation by wet and dry milling of wheat starch and its use in papermaking, composts and fertilisers by Cauvain, Stanley P. Series: Home-Grown Cereals Authority Project Report ; No. 248Publication details: London : Home-Grown Cereals Authority (HGCA), 2001Availability: Items available for loan: CAFRE Greenmount Library (1) . Location(s): Call number: HGCA PROJECT REPORT NO. 248. Place hold Add to cart (remove)
		Bakery food manufacture and quality: water control and effects by Cauvain, Stanley P \| Young, Linda S. Publication details: Blackwell Science, 2000Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX763 CAU. Place hold Add to cart (remove)
		No cover image available Redox phenomena in cereal flour and dough systems and their technological importance by Cauvain, Stanley P \| Campden and Chorleywood Food Research Association. Series: Campden and Chorleywood Food Research Association RandD Report ; No. 129Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX763 CAU/PAM. Place hold Add to cart (remove)
		No cover image available Characterisation of a novel genetic contribution to the breadmaking quality of wheat by Cauvain, Stanley P \| Law, C. N \| Bhandari, Dhan \| Salmon, S \| Worland, A. J. Publication details: London : Home-Grown Cereals Authority (HGCA), 2002Availability: Items available for loan: CAFRE Greenmount Library (1) . Location(s): Call number: 633.11 CAU. Place hold Add to cart (remove)
		Bread making: improving quality by Cauvain, Stanley P [editor]. Publication details: Woodhead, 2003Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX769 CAU. Place hold Add to cart (remove)
		The Chorleywood bread process by Cauvain, Stanley P \| Young, Linda S. Publication details: Cambridge, Woodhead Publishing, 2006Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX769 CAU. Place hold Add to cart (remove)
		Baked products: science, technology and practice by Cauvain, Stanley P \| Young, Linda S. Publication details: Oxford: Blackwell, 2006Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX763 CAU. Lists: Loughry Food Manufacture. Place hold Add to cart (remove)
		More baking problems solved by Cauvain, Stanley P \| Young, Linda S. Publication details: Cambridge: Woodhead, 2009Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX763 CAU. Place hold Add to cart (remove)
		The ICC handbook of cereals, flour, dough & product testing : methods and applications by Cauvain, Stanley P [editor] \| Young, Linda S [editor]. Publication details: Lancaster, PA: DEStech Pub, 2009Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX763 CAU. Place hold Add to cart (remove)
		Baking technology and nutrition : towards a healthier world by Cauvain, Stanley P \| Clark, Rosie H. Publication details: Hoboken, NJ.: John Wiley & Sons, 2019Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX763 CAU. Place hold Add to cart (remove)
		Baking problems solved by Cauvain, Stanley P. Edition: 2nd ed.Publication details: Cambridge: Woodhead, 2017Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): ONLINE Call number: EBOOK. Place hold Add to cart (remove)
		Technology of breadmaking by Cauvain, Stanley P. Edition: 3rd ed.Publication details: New York: Springer, 2015Online access: click here Availability: Items available for loan: CAFRE Loughry Library (5) . Items available for reference: CAFRE Loughry Library Not for loan (1) . Not available: Checked out (1). Location(s): Call number: TX769 CAU. Place hold Add to cart (remove)

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