عنوان
پدید آورنده
موضوع
رده
TX .D68D68 560 1989
TX
.
D68D68
560
1989
کتابخانه
محل استقرار
Dough rheology and baked product texture
edited by Hamed A. Faridi, Jon M. Faubion
New York
Van Nostrand Reinhold
1990
xii, 605 p. : ill. ; 24 cm
An AVI book
Includes bibliographical references
Dough - Mechanical properties
Baked products - Texture
TX
560
.
D68D68
1989
Faridi, Hamed.
Faubion, Jon M.
English Book
