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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making Details Book Details
Book Name Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making
Author Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez
Publisher
File Type PDF
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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making : Table of Contents

Heat Transfer Operations in Bread Making: Introduction
Steady-State Heat Transfer
Nonsteady-State Heat Transfer
Principles of Mass Transfer by Molecular Diffusion
Thermophysical and Transport Properties of Bread Products during Baking and Freezing
Heat and Mass Transfer during Baking
Effect of Baking in Product Quality and Baking Ovens
Baking Oven Design
Heat and Mass Transfer during Bread Freezing
Freezing Time Calculations
Effect of Freezing Conditions on Bread Quality
Cryoprotective Effect of Ingredients on Bread Quality

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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making Free Download

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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making By Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez Download

Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez Books Free Download

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