Hamed Faridi <br/><br/>
Dough Rheology and Baked Product Texture 

 - 1st 
 -  "CBS Publishers & Distributors,New "  1997 
<br/><br/> YES 
<br/><br/><label>ISBN: </label>81-422-0-31796-4 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dough Rheology Mathematics 
<br/><br/><label>Dewey Class. No.: </label>