Books
ISBN: 9781461282075
Edition
ISBN:
1461282071 /
ISBN-13:
9781461282075
Book Details
Seller
Sort
Seller Rating
Price: Low to High
Price: High to Low
Condition
Condition: Reverse
Pub Date
Pub Date: Reverse
Sellers Near Me
Paperback,
New
Dough Rheology and Baked Product Texture
by Faridi, H, and Faubion, J M
2011, Springer
ISBN-13:
9781461282075
See Item Details ▾
Alibris
BEST
NV, USA
$187.87
Add to Cart
Add this copy of Dough Rheology and Baked Product Texture to cart. $187.87, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2011 by Springer.
Edition: 2011, Springer
Paperback,
New
Available Copies: 10+
Details: ISBN:
1461282071
ISBN-13:
9781461282075
Edition:
1990 edition
Publisher:
Springer
Published:
2011
Language:
English
Alibris ID:
12207262389
Shipping Options: Standard Shipping: $4.99
Trackable Expedited: $9.99
Two Day Air: $29.99
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description: New. Print on demand Trade paperback (US). Glued binding. 628 p. Contains: Unspecified.
Hide Details ▴
Paperback,
New
Dough Rheology and Baked Product Texture
by H. Faridi
2011, Springer
ISBN-13:
9781461282075
See Item Details ▾
Ria Christie Books
BEST
Uxbridge,
MIDDLESEX,
UNITED KINGDOM
$209.23
Add to Cart
Add this copy of Dough Rheology and Baked Product Texture to cart. $209.23, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2011 by Springer.
Edition: 2011, Springer
Paperback,
New
Available Copies: 10+
Details: ISBN:
1461282071
ISBN-13:
9781461282075
Edition:
1990 edition
Publisher:
Springer
Published:
2011
Language:
English
Alibris ID:
18270503760
Shipping Options: Standard Shipping: $4.99
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description: New.
Hide Details ▴
