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Dough Rheology and Baked Product Texture
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Dough Rheology and Baked Product Texture

Författare:
Engelska
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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
Engelska
Vikt
310 gram
Utgivningsdatum
2011-09-26
Sidor
628