Dough Rheology and Baked Product Texture 

 - Delhi:  CBS,  1997. 
 - 605p.;  24 cm 
<br/><br/><label>ISBN: </label>81-239-0502-5 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bakery Goods<br/>Baked Products
<br/><br/><label>Dewey Class. No.: </label>664.752  / DOU