-
increasingly being used in the
manufacture of
niche wheat-based food products.
Cauvain,
Stanley (2015).
Technology of Breadmaking. Springer. p. 377. ISBN 978-3-319-14687-4...
- Handling/Processing,
Technical Evaluation Report (PDF). Young, Linda;
Cauvain,
Stanley P. (2007).
Technology of Breadmaking. Berlin: Springer. p. 79...
- Plunder) mit mind. 600 g Fett pro 1000 g
Grundteig unterschieden werden.
Cauvain,
Stanley P.; Young,
Linda S. (20 May 2007).
Technology of Breadmaking....
- spit cake
Media related to
Baumkuchen at
Wikimedia Commons Layer cake
Cauvain,
Stanley (2001).
Baking Problems Solved. Boca
Raton Cambridge, England:...
- Biscuits?". Livestrong.com.
Retrieved 10
December 2011. Young, Linda;
Cauvain,
Stanley P. (2006).
Baked Products: Science,
Technology and Practice. Wiley-Blackwell...
- by
French author Henry Cauvain. In this 1871
novel (sixteen
years before the
first appearance of
Sherlock Holmes),
Henry Cauvain imagined a depressed,...
- Bread-Making
Quality of Wheat. Springer. p. 3. ISBN 0-7923-6383-3.
Cauvain, S.P.;
Cauvain, P. (2003).
Bread Making. CRC Press. p. 540. ISBN 1-85573-553-9...
-
Young and
Cauvain's Table 2.3, the
ratio is
otherwise indicated, the 100%
ingredient is the sum of the two
flour percentages. Young, Linda;
Cauvain, Stanley...
- Influence.
Rowman &
Littlefield Publishers. p. 1293. ISBN 978-1-4422-2715-6.
Cauvain,
Stanley P.; Young,
Linda S. (2009). The ICC
Handbook of Cereals, Flour...
- food and
people (Paperback ed.). Wiley. p. 98. ISBN 978-0-471-74172-5.
Cauvain,
Stanley (2015).
Technology of Breadmaking. New York: Springer. p. 232...
