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Food Engineering Aspects of Baking Sweet Goods

Jezik EngleskiEngleski
Knjiga Tvrdi uvez
Knjiga Food Engineering Aspects of Baking Sweet Goods Servet Gulum Sumnu
Libristo kod: 06689421
Nakladnici Taylor & Francis Inc, ožujak 2008
Explaining baking from an engineering perspective, this volume covers the rheology of cake batter an...
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359.61 €
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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.

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Informacije o knjizi

Puni naziv Food Engineering Aspects of Baking Sweet Goods
Autor Servet Gulum Sumnu
Jezik Engleski
Uvez Knjiga - Tvrdi uvez
Datum izdanja 2008
Broj stranica 304
EAN 9781420052749
ISBN 9781420052749
Libristo kod 06689421
Nakladnici Taylor & Francis Inc
Težina 570
Dimenzije 164 x 235 x 20

Kategorija

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
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