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Dough Rheology And Baked Product Texture

Dough Rheology And Baked Product Texture

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9788123905020

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Dough Rheology And Baked Product Texture

Additional Information

ISBN 9788123905020
Publishers CBS Publishers & Distributors
Author Faridi H.
Binding Paperback
Edition NA
Year 1997
Pages 605
Subject Food Science & Technology
About the Author NA

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