Dough rheology and baked product texture
By: edited by Hamed A. Faridi, Jon M. Faubion.
Contributors: Faridi, Hamed.; Faubion, Jon M.
Publisher: Van Nostrand Reinhold; Springer
Published: 1990
Place of publication: New York
Language: eng
Number of pages: 605
Subjects: Dough -- Mechanical properties; Baked products -- Texture
Notes: Includes bibliographical references.
"An AVI book."