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The science of cookie and cracker production

The science of cookie and cracker production
紙図書
edited by Hamed FaridiChapman & Hallc1994
全国の図書館
  • 著者標目Faridi, Hamed

Wheat end uses around the world

Wheat end uses around the world
紙図書
edited by Hamed FaridiAmerican Association of Cereal Chemistsc1995
全国の図書館
  • 著者標目Faridi, Hamed Faubion, Jon M. American Asso...

Wheat end uses around the world

Wheat end uses around the world
紙図書
edited by Hamed Faridi, Jon M. FaubionAmerican Association of Cereal Chemistsc1995
全国の図書館
  • 著者標目Faridi, Hamed Faubion, Jon M. American Asso...

Dough rheology and baked product texture

Dough rheology and baked product texture
紙図書
edited by Hamed Faridi, Jon M. FaubionVan Nostrand Reinholdc1990
全国の図書館
  • 著者標目Faridi, Hamed Faubion, Jon M.

Fundamentals of dough rheology pbk.

Fundamentals of dough rheology pbk.
紙図書
edited by Hamed Faridi, Jon M. FaubionAmerican Association of Cereal Chemistsc1986
全国の図書館
  • 著者標目Faridi, Hamed Faubion, Jon M. American Asso...

Rheology of wheat products

Rheology of wheat products
紙図書
edited by Hamed FaridiAmerican Association of Cereal Chemistsc1985
全国の図書館
  • 著者標目Faridi, Hamed American Association of Cerea...

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