Dough Rheology and Baked Product Texture by Hamed Faridi, J. M. Faubion (Paperback, 2011)

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Author: H. Faridi; J.M. Faubion. Dough Rheology and Baked Product Texture. Title: Dough Rheology and Baked Product Texture. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely.
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