Convection


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The Complete Technology Book on Bakery Products (Baking Science with Formulation & Production)3rd Edition

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The Complete Technology Book on Bakery Products (Baking Science with Formulation & Production)3rd Edition Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. Heat is gradually transferred "from the surface of cakes, cookies and breads to their c ... Read more

Author: NIIR Board of Consultants & Engineers
Format: Paperback | Code: NI61 | Pages: 672 | ISBN: 9789381039380
Price: Rs. 1,675.00   US$ 150.00

Published: 2014 Usually ships within 5 days

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Objective Environmental Studies with Glossary for Undergraduate Students of All India

Objective Environmental Studies with Glossary for Undergraduate Students of All India It is well recognised that oceans exercise a profound influence upon the climates of the world and upon the larger and smaller features of the atmospheric circulation which together determine the w ... Read more

Author: Sverdrup, H V
Format: Paperback | Code: DPH0807 | Pages: 246 | ISBN: 8176220604
Price: Rs. 580.00   US$ 14.00

Published: 2001 Usually ships within 10 days

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