| title | ISBN-13 (ISBN-10) | year of publica- tion | other author(s) |
|---|---|---|---|
| Bread Making: Improving Quality | 978-1-85573-553-8 (1-85573-553-9) | 2003 | |
| Technology of Breadmaking | 978-0-7514-0345-9 (0-7514-0345-8) | 1997 | L. S. Young |
| Using Cereal Science and Technology for the Benefit of Consumers | 978-1-84569-479-1 (1-84569-479-1) | 2005 | S. Salmon · L.S. Young |
Springer · Woodhead Publishing · Woodhead Publishing Ltd