| 000 | 00636nam a2200193Ia 4500 | ||
|---|---|---|---|
| 005 | 20241120175034.0 | ||
| 008 | 241119s9999||||xx |||||||||||||| ||und|| | ||
| 020 | _a81 239 0502 5 | ||
| 041 | _aENG | ||
| 082 |
_a664.752 _bFAR |
||
| 100 | _aHamed Faridi | ||
| 245 | 0 | _aDough rheology and baked product texture | |
| 260 |
_aNew Delhi _bCBS Publishers abd Distributors _c1997 |
||
| 300 | _a605p | ||
| 504 | _aHamed Faridi & Jon M. Faubion: Dough rheology and baked product texture. New Delhi. CBS Publishers abd Distributors, 1997. 81 239 0502 5--(664.752FAR) | ||
| 546 | _aENGLISH | ||
| 700 | _a Jon M. Faubion, | ||
| 942 | _cBK | ||
| 999 |
_c27530 _d27530 |
||