TY  - BOOK
AU  - Hamed Faridi
AU  -  Jon M Faubion Eds.
TI  - Dough Rheology and Baked Product Texture
SN  - 81-422-0-31796-4
PY  - 1997///
PB  - "CBS Publishers & Distributors,New "
KW  - Dough Rheology
KW  - Mathematics
N1  - YES
ER  -