Author: Keshavan Niranjan

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes …

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes …

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be man …

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be man …

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing …