The science of bakery products 
edited by W.P. Edwards 
 - Cambridge  Royal Society of Chemistry  c2007 
 - xiv, 259 p. : ill. ; 24 cm. 
<br/><br/> Includes bibliographical references (p. 244) and index 
<br/><br/><label>ISBN: </label>9780854044863 
<br/><br/><label>ISSN: </label>2007532746 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baked products
<br/><br/><label>Dewey Class. No.: </label>664.02 EDW