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		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)
		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)

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