 Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition
ISBN: 978-1-4051-7613-2
Hardcover
304 pages
September 2008, Wiley-Blackwell
US $219.95
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With a combined experience of 65 years in the baking industry with commercial and research companies, Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran; Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training. www.BakeTran.com
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