Skip to main content
Book Chapter

Cereal processing: The baking of bread, cakes and pastries, and pasta production

  • Guy R
Springer US, (1995), 258-275
DOI: 10.1007/978-1-4613-1227-7_12
N/ACitations
Citations of this article
7Readers
Mendeley users who have this article in their library.
Get full text

Cite

CITATION STYLE

APA

Guy, R. C. E. (1995). Cereal processing: The baking of bread, cakes and pastries, and pasta production. In Physico-Chemical Aspects of Food Processing (pp. 258–275). Springer US. https://doi.org/10.1007/978-1-4613-1227-7_12

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free