Fundamentals of dough rheology

By: Faridi, HPublication details: American association of cereal chemists Inc. 1986Description: vii;180pISBN: 0-913250-47-3Subject(s): DoughUDC classification: 664.653
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Item type Current library Shelving location Call number Status Date due Barcode
BOOK BOOK ICT MUMBAI
87 - Foods, Dairy products FAR (Browse shelf (Opens below)) Available 59209

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