Author: FARIDI, HAMED; FAUBION, JON M. (EDITORS)
Title: Dough Rheology and Baked Product Texture
Description: NY, Van Nostrand Reinhold. 1990, 1st Printing. (ISBN: 0442317964). Cloth, 8vo - over 7¾" - 9¾" tall. Ill.: Graphs/Charts. Ex-Library Hardcover, Retired library copy, minimally stamped, stickered, labeled and marked. Label removal peeling to the top and bottom edges of fep & rear ep, else textblock very clean and tight. Library stamped top and fore-edge pages. Bumping to the corners as well as lightly to the head and foot of the spine. Unclipped dust jacket, slightly worn, library label on the foot, mylar sleeved. 605pp. including index. Very Good+/Very Good (in mylar).

Keywords: Baking Science, Baked Products Sciences, Food Science, Breads, Rolls, Pastries, Cooking 0442317964 Graphs/Charts


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