Evaluation of wheat flour baking quality for confectionery production. The use of rheological, chemical and dynamic imaging methods to assess baking quality of wheat flour
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Описание:
In this"applied"book, firstly, a concise review in cake and cookie technology is introduced. After that, each practical chapter covers the new and rapid methods (dynamic imaging, rheological and chemical) to assess baking quality of cake...Похожие книги
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