Faridi, Hamed <br/><br/>
Dough rheology and baked product texture 

 - New Delhi :  C B S Publisher,  1994 
 - 605. 
<br/><br/><label>ISBN: </label>8123905025  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food technology
<br/><br/><label>Dewey Class. No.: </label>664.752  / FAR