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Bakery food manufacture and quality : water control and effects /

Bakery food manufacture and quality : water control and effects / Cuavain, Stanley P.; Young, Linda S. - Oxford : Blackwell Science Ltd., 2000. - xii, 209 p.: ill.; 24.9 cm.

Includes index

ISBN: 0632053275

Dewey Class. No.: C 664.752 C375 2000

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