CRC Press
Hardback
296
39508
Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It presents the science of so

Food Engineering Aspects of Baking Sweet Goods

  • Publisher: CRC Press
  • ISBN: 9781420052749
  • Availability: Η διαθεσιμότητα των βιβλίων εξαρτάται από τον εκάστοτε εκδότη.
  • €135.00
  • Ex Tax: €135.00