01430nam a2200361Ia 4500001001200000003000800012005001700020006001900037007001500056008004100071020002300112020002400135020001500159040002100174035002100195050002800216082001700244090001900261100003200280245009900312260006500411300002200476504005100498533015200549610005900701650001900760650005500779655003400834700002800868710002200896856013100918999001901049ebr10131809CaPaEBR20260707183922.0m        u        cr cn|||||||||060606s2006    flua    sb    001 0 eng d  z1855739623 (cased)  z1845691431 (e-book)  z0849391318  aCaPaEBRcCaPaEBR  a(OCoLC)64752061614aHD9058.B742bC38 2006eb04a664.7523222  c150058d1213101 aCauvain, Stanley P.919232214aThe Chorleywood bread processh[electronic resource] /cStanley P. Cauvain and Linda S. Young.  aBoca Raton, FL :bCRC Press ;aCambridge :bWoodhead,c2006.  ax, 178 p. :bill.  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2009.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries.20aFlour Milling and Baking Research Association.9192323 0aBread.9177733 0aBread industryxTechnological innovations.9192324 7aElectronic books.2local91901 aYoung, Linda S.91923252 aebrary, Inc.919140uhttp://site.ebrary.com/lib/strathmore/Doc?id=10131809zAn electronic book accessible through the World Wide Web; click to view  c150058d121310