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Dough Rheology and Baked Product Texture
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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
Språk
Engelsk
Vekt
310 gram
Utgivelsesdato
26.9.2011
Antall sider
628