Fundamentals of dough rheology [Text] Fundamentals of dough rheology
Material type: TextLanguage: English Publication details: American Association of Cereal Chemists Minnesota 1986Description: vii,180 p. ill. 28 cmISBN:- 9780913250471
- 664.752 FUN
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
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Lending Materials | Main Library Lending Division | Lending Collection | 664.752 FUN (Browse shelf(Opens below)) | 1 | Available | 108492 |
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664.725 NAV Manual : technology of rice bread making | 664.725 RYE RYE | 664.752 CHE Chemistry and physics of baking | 664.752 FUN Fundamentals of dough rheology | 664.752 MAN Baking and cooling of biscuits | 664.752 MAN Biscuit doughs | 664.752 MAN Biscuit packaging and storage |
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