TY  - BOOK
AU  - Faridi,Hamed
AU  - Faubion,Jon M.
TI  - Dough Rheology and Baked Product Texture
SN  - 81-239-0502-5
U1  - 664.752 
PY  - 1997///
CY  - Delhi
PB  - CBS
KW  - Bakery Goods
KW  - Baked Products
ER  -