Fundamentals of dough rheology edited by Hamed Faridi, Jon M. Faubion

Status

Published

on 14 Jun 2007

Year of Creation

1986

American Association of Cereal Chemists

Registration Number

TX0001918349

on 14 Jun 2007

The U.S. Copyright record (Registration Number: TX0001918349) dated 14 Jun 2007, pertains to an electronic file (eService) titled "Fundamentals of dough rheology edited by Hamed Faridi, Jon M. Faubion" created in 1986. The copyright holder is American Association of Cereal Chemists, known for their creative contributions in text registration. For any inquiries concerning this copyrighted material, kindly reach out to American Association of Cereal Chemists.

American Association of Cereal Chemists

Application Details

Registration Number

TX0001918349

Registration Date

6/14/2007

Year of Creation

1986

Place of First Publication

St. Paul

Publisher Name

American Association of Cereal Chemists

Agency Marc Code

DLC-CO

Record Status

New

Corporate Author

American Association of Cereal Chemists

Physical Description

180 p

Personal Authors

Hamed Faridi

Jon M Faubion

Corporate Authors

American Association of Cereal Chemists

Statements

Author Statement: text: American Association of Cereal Chemists, employer for hire

Statements

Author Statement: text: American Association of Cereal Chemists, employer for hire

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