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This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific consumer products. Also provided are understandable explanations of basic physiochemical properties of food biopolymers that affect deformation behaviour as well as discussions on the engineering aspects of rheological behaviour. The book includes in-depth discussions of applications in the bread, biscuit and cracker, pasta and breakfast cereal industries.
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| $99.99 | Digital |
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Add Dough Rheology and Baked Product Texture, This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific consumer products. Also provided are understandable explana, Dough Rheology and Baked Product Texture to the inventory that you are selling on WonderClubX
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Add Dough Rheology and Baked Product Texture, This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific consumer products. Also provided are understandable explana, Dough Rheology and Baked Product Texture to your collection on WonderClub |