Dough Rheology and Baked Product Texture
Author:   H. Faridi ,  J.M. Faubion
Publisher:   Springer-Verlag New York Inc.
ISBN:  

9781461282075


Pages:   628
Publication Date:   26 September 2011
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
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Dough Rheology and Baked Product Texture


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Author:   H. Faridi ,  J.M. Faubion
Publisher:   Springer-Verlag New York Inc.
Imprint:   Springer-Verlag New York Inc.
Dimensions:   Width: 15.20cm , Height: 3.20cm , Length: 22.90cm
Weight:   0.902kg
ISBN:  

9781461282075


ISBN 10:   1461282071
Pages:   628
Publication Date:   26 September 2011
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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