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Dough Rheology and Baked Product Texture PDF

607 Pages·1989·63.857 MB·English
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Author:Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.)
Publication Year:1989
ISBN:1461308615
Pages:607
Language:English
File Size:63.857
Format:PDF
Price:FREE
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