1. Dough rheology and baked product texture
پدیدآورنده : edited by Hamed A. Faridi, Jon M. Faubion
کتابخانه: Central Library of Imam Khomeini International University of Qazvin (Qazvin)
موضوع : Dough - Mechanical properties,Baked products - Texture
رده :
TX
.
D68D68
560
1989
2. Dough rheology and baked product texture
پدیدآورنده : edited by Hamed Faridi, Jon M. Faubion
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Mechanical properties ، Dough,Texture ، Baked products
رده :
TX
560
.
D68
D68
1997
3. Dough rheology and baked product texture
پدیدآورنده : edited by Hamed A. Faridi, Jon M. Faubion
کتابخانه: Central Library and Documentation Center of Shahid Motahari of Vali-e-Asr University (Kerman)
موضوع : Dough- Mechanical properties,Baked products- Texture
رده :
TX
560
.
D68
,
D68
1990
4. Fundamentals of dough rheology
پدیدآورنده : edited by Hamed Faridi, Jon M. Faubion
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Dough - Mechanical properties - Congresses,Dough - Testing - Congresses
رده :
TX
560
.
D68
F86
1986