Food Engineering Aspects of Baking Sweet Goods
Taylor & Francis Inc, 2008
392,75 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9781420052749
- ISBN-10
- 1420052748
- Publisher
- Taylor & Francis Inc
- Year
- 2008
- Publication date
- 2008-03-24
- Pages
- 304
- Dimensions
- 235x164x20
- Weight
- 570