Fundamentals of dough rheology

著者

• Faridi, Hamed
• Faubion, Jon M.
• American Association of Cereal Chemists
• Fundamentals of Dough Rheology Symposium

書誌事項

Fundamentals of dough rheology

edited by Hamed Faridi, Jon M. Faubion

American Association of Cereal Chemists, c1986

• pbk.

タイトル別名

Dough rheology

注記

Papers presented at the Fundamentals of Dough Rheology Symposium held during the 71st Annual Meeting of the American Association of Cereal Chemists of Toronto, Oct. 5-9, 1986

Includes bibliographies

詳細情報

• NII書誌ID(NCID): BA17109143
• ISBN:
  • 0913250473
• LCCN: 86072143
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: St. Paul, Minn.
• ページ数/冊数: vii, 180 p.
• 大きさ: 28 cm
• 分類:
  • LCC : TX560.D68
  • DC19 : 664/.75
• 件名:
  • LCSH : Dough -- Mechanical properties -- Congresses
  • LCSH : Dough -- Testing -- Congresses