Breadmaking: Improving Quality - Woodhead Publishing Series in Food Science, Technology and Nutrition - S.P. Cauvain - Books - Elsevier Science & Technology - 9780081025192 - November 26, 2020
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Breadmaking: Improving Quality - Woodhead Publishing Series in Food Science, Technology and Nutrition 3rd edition

S.P. Cauvain

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Breadmaking: Improving Quality - Woodhead Publishing Series in Food Science, Technology and Nutrition 3rd edition

766 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 26, 2020
ISBN13 9780081025192
Publishers Elsevier Science & Technology
Pages 766
Dimensions 1.01 kg
Language English  
Editor Cauvain, Stanley P. (Visiting Professor, International Institute for Agri-Food Security, Curtin University, UK)

See all of S.P. Cauvain ( e.g. Paperback Book )