Dough Rheology and Baked Product Texture - H. Faridi - Books - Springer-Verlag New York Inc. - 9781461282075 - September 26, 2011
In case cover and title do not match, the title is correct

H. Faridi
Dough Rheology and Baked Product Texture

Price
$ 207.49
excl. VAT

Ordered from remote warehouse

Expected to be ready for shipping Jul 8 - 14

Our customers say:

14-day return policy in accordance with European consumer protection law
Top ranking on Trustpilot
Add to your iMusic wish list

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

Media Books     Paperback Book   (Book with soft cover and glued back)
Released September 26, 2011
ISBN13 9781461282075
Publishers Springer-Verlag New York Inc.
Pages 628
Dimensions 152 × 229 × 32 mm   ·   820 g
Language English  

Mere med samme udgiver

See all of H. Faridi ( e.g. Paperback Book )