Bibliography

Cauvain, S.P. & Young, L.S. (1998) Technology of Breadmaking. London: Blackie. Hanneman, L.J. (1980) Bakery: Bread and Fermented Goods. London: Heinemann.

Kulp, K. & Ponte, J.G. (2000) Handbook of Cereal Science and Technology, 2nd edn.

New York: Marcel Dekker. Spicher, G. & Brümmer, J.-M. (1995) Baked goods. In Biotechnology, 2nd edn, vol. 9, Enzymes, Biomass, Food and Feed (eds H.-J. Rehm & G. Reed), pp. 241-319. Weinheim: VCH.

Stauffer, C.E., ed. (1990) Functional Additives of Bakery Foods. New York: Van Nostrand Reinhold.

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