Advances in heat transfer unit operations :  baking and freezing in bread making / 
edited by Georgina Calderón-Domínguez, Gustavo F. Gutiérrez-López, Keshavan Niranjan 
 - xxiv, 413 pages :  illustrations ;  24 cm. 
 - Contemporary food engineering .
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9781466504677 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread<br/>Baking<br/>Food--Effect of heat on<br/>Frozen foods<br/>Heat--Transmission