Cauvain, S. P., & Young, L. S. (2000). Bakery food manufacture and quality: Water control and effects. Malden: Blackwell Science.
Παραπομπή Chicago StyleCauvain, Stanley P., and Linda S. Young. Bakery Food Manufacture and Quality: Water Control and Effects. Malden: Blackwell Science, 2000.
Παραπομπή MLACauvain, Stanley P., and Linda S. Young. Bakery Food Manufacture and Quality: Water Control and Effects. Malden: Blackwell Science, 2000.
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