| title | media type | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|---|
| Baked Products: Science, Technology and Practice | Hardcover | 978-1-4051-2702-8 | 2006 | Stanley P. Cauvain |
| Bakery Food Manufacture and Quality: Water Control and Effects | " | 978-1-4051-7613-2 | 2008 | " |
| 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 |
| Technology of Breadmaking | Paperback | 978-0-387-51582-3 | 2008 | Stanley P. Cauvain |
| Technology of Breadmaking | Hardcover | 978-0-387-38563-1 | 2007 | Stanley 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 |
L. S. · L S Young · L. Young · Linda Young · S.Y. · S. Young
CRC Press · Springer · Wiley-Blackwell