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Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering Series)
Food Engineering Aspects of Baking Sweet Goods - Contemporary Food Engineering Series
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 topic...  more »
ISBN-13: 9781420052749
ISBN-10: 1420052748
Publication Date: 3/24/2008
Pages: 304
Edition: 1
Rating:
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Publisher: CRC
Book Type: Hardcover
Members Wishing: 1
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