Dough rheology and baked product texture

By:

Hamed Faridi

Contributor(s):

Jon M. Faubion

Material type: Text

TextLanguage: ENG Publication details: New Delhi CBS Publishers abd Distributors 1997Description: 605pISBN:

81 239 0502 5

DDC classification:

664.752 FAR

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Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
GENERAL	University of Agricultural Sciences, Dharwad	664.752/FAR	1	Available	64647

Hamed Faridi & Jon M. Faubion: Dough rheology and baked product texture. New Delhi. CBS Publishers abd Distributors, 1997. 81 239 0502 5--(664.752FAR)

ENGLISH

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