Dough rheology and baked product texture

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Material type: Text

TextPublication details: New Delhi : C B S Publisher, 1994Description: 605ISBN:

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Holdings
Item type	Current library	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	A D Patel Institute of Technology	664.752 FAR (Browse shelf(Opens below))		Available	B6		02AD08015

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Previous	664.752 BOU Food texture and viscosity : concept and measurment	664.752 CAU Bakery food manufacture and quality : water control andeffects	664.752 FAR Dough rheology and baked product texture	664.752 FAR Dough rheology and baked product texture	664.752 FAR Dough rheology and baked product texture	664.752 FAR Dough rheology and baked product texture	664.752 FAR Dough rheology and baked product texture	Next

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