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"Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage are essential for the optimisation of product quality. This successful and highly practical…
Volume two of a℗¡five-volume handbook that provides a comprehensive overview of all important aspects of modern drying technology, presenting high-level, cutting-edge results. Volume 2 comprises modern experimental techniques such as magnetic resonance imaging for measurement an…