{"product_id":"9781466504677","title":"Advances in Heat Transfer Unit Operations : Baking and Freezing in Bread Making (Contemporary Food Engineering)","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eAdvances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making\u003c\/em\u003e\u003c\/strong\u003e explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality.\u003c\/p\u003e","brand":"CRC Press Inc","offers":[{"title":"Default Title","offer_id":49074338201835,"sku":"00000_00000_00000_00000","price":920.48,"currency_code":"SGD","in_stock":false}],"url":"https:\/\/kinokuniya.com.sg\/zh\/products\/9781466504677","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}