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 |