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
- 1989
- Page
- 628
- ISBN
- 9781461308614,1461308615
- File Type
- pdf
- File Size
- 63.9 MiB
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