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- W2501576260 abstract "Baking and roasting both use hot air to alter the eating quality of foods. The chapter begins with a description of heat and mass transfer during baking followed by details of batch and continuous baking equipment. The final part describes the effects of baking on microorganisms and changes to the sensory characteristics and nutritional value of baked and roasted foods." @default.
- W2501576260 created "2016-08-23" @default.
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- W2501576260 date "2017-01-01" @default.
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- W2501576260 title "Baking and roasting" @default.
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- W2501576260 doi "https://doi.org/10.1016/b978-0-08-100522-4.00016-x" @default.
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