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- W3021856085 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 a description of batch and continuous baking equipment. The final part looks at the effects of baking on micro-organisms and changes to sensory characteristics and nutritional value of baked foods." @default.
- W3021856085 created "2020-05-13" @default.
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- W3021856085 date "2009-01-01" @default.
- W3021856085 modified "2023-09-26" @default.
- W3021856085 title "Baking and roasting" @default.
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- W3021856085 doi "https://doi.org/10.1533/9781845696344.3.538" @default.
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