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		Bakery food manufacture and quality: water control and effects by Cauvain, Stanley P Young, Linda S Publication details: Blackwell Science, 2000 Availability: Items available for loan: CAFRE Loughry Library (1)Location, 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. 129 Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX763 CAU/PAM. Place hold Add to cart (remove)
		Bread making: improving quality by Cauvain, Stanley P [editor] Publication details: Woodhead, 2003 Availability: Items available for loan: CAFRE Loughry Library (1)Location, 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, 2006 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX763 CAU, ... Lists: Loughry BSc Bridging Studies - Sustainable Food Manufacture, Loughry BSc Level 5 Sustainable Food Manufacture. 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, 2009 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX763 CAU. Place hold Add to cart (remove)

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