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Food engineering aspects of baking sweet goods

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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  • "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."@en

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  • "Ressources Internet"
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  • "Food engineering aspects of baking sweet goods"@en
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