Food Engineering Aspects of Baking Sweet Goods

ISBN: 9781420052749 出版年：2008 页码：308 CRC Press

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 i