Rheology of food masses: A textbook
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The textbook is intended for students of specialty 270300 "Technology of bread, flour confectionery and pasta" on the course "Rheology of food masses"
LF/700468511/R
Data sheet
- Name of the Author
- Волошин Е.В.
Кузнецов О.А.
Сагитов Р.Ф. - Language
- Russian
- ISBN
- 9785741004500
- Release date
- 2005
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The textbook is intended for students of specialty 270300 "Technology of bread, flour confectionery and pasta" on the course "Rheology of food masses"