Review of Advances in Baking Technology, by B. S. Kamel and C. E. Stauffer, Chapman and Hall; Dairy Rheology—A Concise Guide, by James H. Prentice

Author: Maga J.   Luginbühl W.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.26, Iss.4, 1993-08, pp. : 373-373

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