Faridi, Hamed

ID:DA03877041

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1

Wheat end uses around the world

edited by Hamed Faridi, Jon M. Faubion

American Association of Cereal Chemists c1995

所蔵館1館
2

The science of cookie and cracker production

edited by Hamed Faridi

Chapman & Hall c1994

所蔵館2館
3

Dough rheology and baked product texture

edited by Hamed Faridi, Jon M. Faubion

Van Nostrand Reinhold c1990

所蔵館14館
4

Fundamentals of dough rheology

edited by Hamed Faridi, Jon M. Faubion

American Association of Cereal Chemists c1986

pbk.

所蔵館6館
5

Rheology of wheat products

edited by Hamed Faridi

American Association of Cereal Chemists c1985

所蔵館2館

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