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		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)
		Bakery products: science and technology by Hui, Y. H [editor] Publication details: Oxford: Blackwell, 2006 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX763 HUI. 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, 2019 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX763 CAU, ... Place hold Add to cart (remove)

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