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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making - Calderon-Dominguez, Georgina (Editor), and Gutierrez-Lopez, Gustavo F (Editor), and Niranjan, Keshavan (Editor)
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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 in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations ...

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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making 2016, CRC Press, Oxford

ISBN-13: 9781466504677

Hardcover