L. Young · Linda Young · S Young
| title | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|
| Bakery Food Manufacture and Quality: Water Control and Effects | 978-1-4051-7613-2 | 2008 | Stanley P. Cauvain |
| Bakery Food Manufacture and Quality: Water Control and Effects | 978-0-632-05327-8 | 2000 | " |
| Baking Problems Solved | 978-0-8493-1221-2 | 2001 | Stanley P Cauvain |
| Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress 24-26 May, 2004 | 978-0-8493-3771-0 | 2004 | Stanley P Cauvain · S. Salmon |