Dough Rheology and Baked Product Texture
- Author
- Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.)
- Publisher
- Springer US
- Language
- English
- Edition
- 1
- Year
- 1990
- Page
- 628
- ISBN
- 9781461282075,9781461308614
- File Type
- pdf
- File Size
- 20.4 MiB
How to Download?!!!
Just click on START button on Telegram Bot