Dough Rheology and Baked Product Texture
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Author:Juan A. Menjivar (auth.), Hamed Faridi Ph.D., Jon M. Faubion Ph.D. (eds.)
Language:English
Release year:1990
File size:20.427 MB
Number of page:608
Language:English
Release year:1990
File size:20.427 MB
Number of page:608
Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
