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| 020 | _a81-422-0-31796-4 | ||
| 041 | _aENGLISH | ||
| 082 | _A664.752 N7 | ||
| 100 | _aHamed Faridi | ||
| 245 | 0 | _aDough Rheology and Baked Product Texture | |
| 250 | _a1st | ||
| 260 |
_c1997 _b"CBS Publishers & Distributors,New " |
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| 500 | _aYES | ||
| 650 |
_aDough Rheology _bMathematics |
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| 700 | _a Jon M Faubion Eds. | ||
| 942 | _cBK | ||
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_c190879 _d190879 |
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