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Dough Rheology and Baked Product Texture H. Faridi
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Dough Rheology and Baked Product Texture
H. Faridi
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products.
628 pages, black & white illustrations, bibliography
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2011. gada 26. septembris |
| ISBN13 | 9781461282075 |
| Izdevēji | Springer-Verlag New York Inc. |
| Lapas | 628 |
| Izmēri | 152 × 229 × 32 mm · 820 g |
| Valoda | Angļu |
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