{"product_id":"9781420052749","title":"Food Engineering Aspects of Baking Sweet Goods","description":"\u003cp\u003eExplaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking.\u003c\/p\u003e","brand":"CRC Press Inc","offers":[{"title":"Default Title","offer_id":49060542513387,"sku":"00000_00000_00000_00000","price":825.26,"currency_code":"SGD","in_stock":false}],"url":"https:\/\/kinokuniya.com.sg\/ja\/products\/9781420052749","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}