Dough rheology and baked product texture / 
edited by Hamed A. Faridi, Jon M. Faubion 
 - New York :  Van Nostrand Reinhold,  1990 
 - xii, 605 p. :  ill. ;  24 cm. 
<br/><br/> 'An AVI book.' 
<br/><br/>Includes bibliographical references 
<br/><br/><label>ISBN: </label>0442317964 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dough--Mechanical properties<br/>Baked products--Texture