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عنوان
Dough rheology and baked product texture
پدید آورنده
edited by Hamed Faridi, Jon M. Faubion
موضوع
Mechanical properties ، Dough,Texture ، Baked products
رده
TX
560
.
D68
D68
1997
کتابخانه
Central Library and Information Center of Ferdowsi University of Mashhad
محل استقرار
استان:
Khorasan Razavi
ـ شهر:
Mashhad
تماس با کتابخانه :
05138806503
OTHER STANDARD IDENTIFIER
Standard Number
14345
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Dough rheology and baked product texture
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
New Delhi
Name of Publisher, Distributor, etc.
CBS Pub.
Date of Publication, Distribution, etc.
1997
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
xii, 605p.: ill
GENERAL NOTES
Text of Note
Includes biblographical references
NOTES PERTAINING TO TITLE AND STATEMENT OF RESPONSIBILITY
Text of Note
edited by Hamed Faridi, Jon M. Faubion
NOTES PERTAINING TO EDITION AND BIBLIOGRAPHIC HISTORY
Text of Note
1st Indian ed
TOPICAL NAME USED AS SUBJECT
Entry Element
Mechanical properties ، Dough
Entry Element
Texture ، Baked products
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX
560
.
D68
D68
1997
PERSONAL NAME - PRIMARY RESPONSIBILITY
Relator Code
TI
AU Faridi, Hamed
AU Faubion, Jon M.
LOCATION AND CALL NUMBER
Call Number Suffix
CL
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