ENGINEERING PROPERTIES OF FOODS
New Version of Systems Engineering Body of Knowledge Now Available
Testbank For Advertising Promotion and Other Aspects of Integrated Marketing Communications 8th Edition by Shimp
Testbank For Pharmacological Aspects of Nursing Care 7th Edition by Broyles
Testbank For Pharmacological Aspects of Nursing Care 8th Edition by Broyles
The Effect of Spillovers on the Provision of Local Public Goods
New Version of the Guide to the Systems Engineering Body of Knowledge Available
Various Aspects of Web Design and Marketing Requirements
Advertising Promotion and Other Aspects of Integrated Marketing Communications, 8th Edition, Terence A. Shimp, ISBN-10: 0324593600, ISBN-13: 9780324593600, CENGAGE, IM+TB
Make Disney's Wine and Food Festival Part of Your Experience of Florida
With contributions from various international authorities on food science, engineering, and technology, the book 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. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products.
Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product.
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