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Dough Rheology and Baked Product Texture

Dough Rheology and Baked Product Texture - Delhi: CBS, 1997. - 605p.; 24 cm

ISBN: 81-239-0502-5

Subjects--Topical Terms:
Bakery Goods
Baked Products

Dewey Class. No.: 664.752 / DOU

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Library, National Institute of Educationපුස්තකාලය, ජාතික අධ්‍යාපන ආයතනය

Dough Rheology and Baked Product Texture

Library, National Institute of Education
පුස්තකාලය, ජාතික අධ්‍යාපන ආයතනය