Dough Rheology and Baked Product Texture || Application of...

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Dough Rheology and Baked Product Texture || Application of Rheology in the Cookie and Cracker Industry

Faridi, Hamed, Faubion, Jon M.
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Volume:
10.1007/97
Year:
1989
Language:
english
DOI:
10.1007/978-1-4613-0861-4_8
File:
PDF, 2.51 MB
english, 1989
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