1. Baking problems solved. (2017) Authors: Cauvain, Stanley P Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Baking Technology and Nutrition : Towards a Healthier World /: Towards a Healthier World. (2019) Authors: Cauvain, Stanley P; Clark, Rosie H Record Type: Book Extent: 1 online resource (232 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Breadmaking : improving quality /: improving quality. (2020) Editors: Cauvain, Stanley P Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Technology of breadmaking. (2015) Authors: Cauvain, Stanley P Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Using cereal science and technology for the benefit of consumers : proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK /: proceedings of the 12th International ICC Cereal and Bread Congress 23-26 May, 2004, Harrogate, UK. (2005) Other Names: Cauvain, Stanley P; Salmon, Susan S; Young, Linda S; Campden & Chorleywood Food Research Association. Record Type: Book Extent: 1 online resource (593 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗