Your search returned 2 results.

Results
		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)
		More baking problems solved by Cauvain, Stanley P Young, Linda S Publication details: Cambridge: Woodhead, 2009 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX763 CAU, ... Place hold Add to cart (remove)

Refine your search