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|a 664.753
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| 100 |
0 |
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|a Σάσλογλου
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| 245 |
1 |
0 |
|a Rheology of batter type doughs
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| 260 |
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|a [s.l.] :
|b [sine nomine] ,
|c 1996 .
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| 300 |
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|a 98 p. :
|b diagr. 30 cm.
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| 504 |
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|a Bibliography: p. 77-89 A thesis submitted in parrtial fuflfiment of the requiremetns for the degree of Master of Science in Food Technology
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| 650 |
1 |
0 |
|a [Ρεολογία]
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| 700 |
1 |
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|a Λάζος
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| 700 |
0 |
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|a Λάζος, Ευάγγελος Σ.
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| 710 |
2 |
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|a University of Lincolnshire and Humberside School of Applied Science and Technology
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| 952 |
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|a GR-AtTEI
|b 59cc7a1b6c5ad13446fc5574
|c 998a
|d 945l
|e 664.753 ΣΑΣ
|t 1
|x m
|z Books
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