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Dough Rheology and Baked Product Texture

Dough Rheology and Baked Product Texture

Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.)
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Categories:
Year:
1990
Edition:
1
Publisher:
Springer US
Language:
english
Pages:
628
ISBN 10:
1461308615
ISBN 13:
9781461308614
File:
PDF, 20.43 MB
IPFS:
CID , CID Blake2b
english, 1990
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