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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…
The Food Properties Handbook, Second Edition" is the source for data on the physical, thermal, and thermodynamic properties of foods. This new edition features the latest information available on data, measurement, predictions, and applications. It offers more focus on new measu…
