APA (7th ed.) Citation

Cauvain, S. P., & Young, L. S. (2008). Bakery food manufacture and quality: Water control and effects (2nd ed.). Wiley-Blackwell. https://doi.org/10.1002/9781444301083

Chicago Style (17th ed.) Citation

Cauvain, Stanley P., and Linda S. Young. Bakery Food Manufacture and Quality: Water Control and Effects. 2nd ed. Chichester, West Sussex ; Ames, Iowa: Wiley-Blackwell, 2008. https://doi.org/10.1002/9781444301083.

MLA (9th ed.) Citation

Cauvain, Stanley P., and Linda S. Young. Bakery Food Manufacture and Quality: Water Control and Effects. 2nd ed. Wiley-Blackwell, 2008. https://doi.org/10.1002/9781444301083.