Dough Rheology and Baked Product Texture
H. Faridi, J.M. Faubion
Springer-Verlag New York Inc., 2011
232,25 €On orderDelivery: 2-3 weeks
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-13
- 9781461282075
- ISBN-10
- 1461282071
- Publisher
- Springer-Verlag New York Inc.
- Year
- 2011
- Publication date
- 2011-09-26
- Pages
- 628
- Dimensions
- 229x152x