Normal view MARC view ISBD view

DOUGH rheology and baked product texture / edited by Hamed Faridi, Jon M. Faubion

Publisher: New Delhi CBS pub. 1990Description: xii, 605 p.ISBN: 8123905025.Subject(s): Bread | Baking

DDC classification: 664.753

Tags from this library: No tags from this library for this title. Log in to add tags.

average rating: 0.0 (0 votes)

Item type	Current location	Collection	Call number	Status	Date due	Barcode
Books in Reference (R)	Agriculture Library Science & Technology	R	664.753 DOU (Browse shelf)	Available		134571

Previous	No cover image available	No cover image available					No cover image available	Next
Previous	664.7 UNI Cereal Processing	664.72272 GRU Structural characteristics of wheat flur arabinoxylans	664.752 MAT Bakery technology and engineering /	664.753 DOU DOUGH rheology and baked product texture /	664.8 BHA Fruit and vegetable processing: organisations and institutions /	664.8 BHA Fruit and vegetable processing: organisations and institutions /	664.8 COM COMMERCIAL Vegetable processing /	Next

Includes references & index.

There are no comments for this item.

UOJ Online