| 000 | 00610 a2200217 4500 | ||
|---|---|---|---|
| 999 |
_c2358 _d2358 |
||
| 003 | ISURa | ||
| 008 | 170201b xxu||||| |||| 00| 0 eng d | ||
| 020 | _a8123905025 | ||
| 041 | _aEnglish | ||
| 082 |
_a531.1134 _bDOU |
||
| 100 |
_aFaridi , Hamed _eed _930123 |
||
| 245 | _aDough Rheology and baked product texture | ||
| 260 |
_c1990 _aNew Delhi _bCBS _g1990 |
||
| 300 |
_c21 cm. _axii,605 p. |
||
| 650 |
_aCLASSICAL MECHANICS _914655 |
||
| 650 |
_aVARAIBILITIES _930124 |
||
| 650 |
_aRHEOLOGICAL PROPERTIES _930125 |
||
| 650 |
_aDEFORMATION _930126 |
||
| 700 |
_aFaubion , Jon M _eed _930127 |
||
| 942 |
_cSR _2ddc |
||