Dough rheology and baked product texture

Author(s)

• Faridi, Hamed
• Faubion, Jon M.

Bibliographic Information

Dough rheology and baked product texture

edited by Hamed Faridi, Jon M. Faubion

Van Nostrand Reinhold, c1990

Note

"An AVI Book"

Bibliography: p. 595-596

Details

• NCID: BA07722029
• ISBN:
  • 0442317964
• LCCN: 89005594
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: New York, NY
• Pages/Volumes: xii, 605 p.
• Size: 24 cm
• Classification:
  • LCC : TX560.D68
  • DC19 : 664/.752
• Subject Headings:
  • LCSH : Dough -- Mechanical properties
  • LCSH : Baked products -- Texture