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Dough Rheology and Baked Product Texture /

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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 f...

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Bibliographic Details
Main Author:	Faridi, Hamed
Corporate Author:	SpringerLink (Online service)
Other Authors:	Faubion, Jon M.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1989.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book

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