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Dough Rheology and Baked Product Texture
Tallenna

Dough Rheology and Baked Product Texture

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.
ISBN
9781461282075
Kieli
englanti
Paino
310 grammaa
Julkaisupäivä
26.9.2011
Sivumäärä
628