Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making (Contemporary Food Engineering) by Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan
2016 | ISBN: 1466504676 | English | 438 pages | PDF | 11 MB

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