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Dough Rheology and Baked Product Texture

Jezik EngleskiEngleski
Knjiga Meki uvez
Knjiga Dough Rheology and Baked Product Texture H. Faridi
Libristo kod: 02179767
Nakladnici Springer-Verlag New York Inc., rujan 2011
This is a reference text on dough rheology and baked product texture. The book covers the fundamenta... Cijeli opis
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This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific consumer products. Also provided are understandable explanations of basic physiochemical properties of food biopolymers that affect deformation behaviour as well as discussions on the engineering aspects of rheological behaviour. The book includes in-depth discussions of applications in the bread, biscuit and cracker, pasta and breakfast cereal industries.§

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Informacije o knjizi

Puni naziv Dough Rheology and Baked Product Texture
Autor H. Faridi, J.M. Faubion
Jezik Engleski
Uvez Knjiga - Meki uvez
Datum izdanja 2011
Broj stranica 628
EAN 9781461282075
ISBN 1461282071
Libristo kod 02179767
Nakladnici Springer-Verlag New York Inc.
Težina 902
Dimenzije 152 x 229 x 34

Kategorija

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Technology, Engineering, Agriculture > Technology: general issues > Engineering: general
Technology, Engineering, Agriculture > Mechanical engineering & materials > Production engineering
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