[PDF.70cw] Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making (Contemporary Food Engineering)

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making (Contemporary Food Engineering)

[PDF.uo71] Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making (Contemporary Food Engineering)

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 | #10526234 in Books |  2016-09-27 | Original language:English | PDF # 1 |  9.25 x6.50 x1.00l,.0 | File type: PDF | 438 pages

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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat trans...

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