Food Engineering Aspects of Baking Sweet Goods

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Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances. With contributions from various international authorities on food science, engineering, and technology, ...

Food Engineering Aspects of Baking Sweet Goods 2008, CRC Press, Boca Raton, FL

ISBN-13: 9781420052749

Hardcover

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