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Other relevant publications
Other relevant publications
Other relevant publications are as follows, in chronological order: Collins, T.H. (1983) The creation and control of bread crumb cell structure. FMBRA Report 104, CCFRA, Chipping Campden, Gloucestershire. Kamel, B.S. and Stauffer, C.E. (1993) Advances in Baking Technology, Blackie, London. Cauvain, S.P. and Young, L.S. (1998) Technology of Breadmaking, Blackie, London. Cauvain, S.P. and Young, L.S. (1998) Fabricacion de Pain, Kluwer–Plenum, New York. Cauvain, S. and Young, L. (2000) Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science, Oxford. Cauvain, S.P. (2003) Bread making: Improving Quality, Woodhead Publishing, Cambridge.
Other relevant publications are as follows, in chronological order: Collins, T.H. (1983) The creation and control of bread crumb cell structure. FMBRA Report 104, CCFRA, Chipping Campden, Gloucestershire. Kamel, B.S. and Stauffer, C.E. (1993) Advances in Baking Technology, Blackie, London. Cauvain, S.P. and Young, L.S. (1998) Technology of Breadmaking, Blackie, London. Cauvain, S.P. and Young, L.S. (1998) Fabricacion de Pain, Kluwer–Plenum, New York. Cauvain, S. and Young, L. (2000) Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science, Oxford. Cauvain, S.P. (2003) Bread making: Improving Quality, Woodhead Publishing, Cambridge.