| 000 | 00567nam a2200193Ia 4500 | ||
|---|---|---|---|
| 999 |
_c12435 _d12435 |
||
| 005 | 20220105155139.0 | ||
| 008 | 180712s9999 xx 000 0 und d | ||
| 020 | _a8123905025 | ||
| 082 |
_a664.753 _bDOU _223 |
||
| 245 |
_aDOUGH rheology and baked product texture / _cedited by Hamed Faridi, Jon M. Faubion |
||
| 260 |
_aNew Delhi _bCBS pub. _c1990 |
||
| 300 | _axii, 605 p. | ||
| 500 | _aIncludes references & index. | ||
| 650 | _aBread | ||
| 650 | 4 |
_aBaking _91291 |
|
| 700 |
_9122143 _aFarid,Hamed. _eedt |
||
| 700 |
_9122145 _aFaubion, Jon M. _eedt |
||
| 942 | _cR | ||