Cauvain, S. P., & Young, L. S. (2000). Bakery food manufacture and quality: Water control and effects. Malden: Blackwell Science.
Chicago Style CitationCauvain, Stanley P., and Linda S. Young. Bakery Food Manufacture and Quality: Water Control and Effects. Malden: Blackwell Science, 2000.
MLA CitationCauvain, Stanley P., and Linda S. Young. Bakery Food Manufacture and Quality: Water Control and Effects. Malden: Blackwell Science, 2000.
Warning: These citations may not always be 100% accurate.