000 00321nam a2200121Ia 4500
008 180721s9999 xx 000 0 und d
100 _a"Faridi, H. & Faubion, M.J."
245 0 _aDough Rheology and baked product texture
260 _bCBS Publishers & Distributors
260 _c1997
365 _b595.00
942 _cBK
999 _c140723
_d140723