TY  - BOOK
AU  - Faridi,Hamed
AU  - Faubion,Jon M.
TI  - Dough rheology and baked product texture
SN  - 0442317964
PY  - 1990///
CY  - New York
PB  - Van Nostrand Reinhold
KW  - Dough
KW  - Mechanical properties
KW  - Baked products
KW  - Texture
N1  - 'An AVI book.'; Includes bibliographical references
ER  -