Serpil Sahin – författare
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10 produkter
Food Engineering Aspects of Baking Sweet Goods
Av Servet Gulum Sumnu, Serpil Sahin
Häftad, 2019
1039 kr
Lägg i varukorg
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of …
Physical Properties of Foods
Av Serpil Sahin, Servet Gülüm Sumnu
Inbunden, 2006
815 kr
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This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. Basic definitions and principles of …
Physical Properties of Foods
Av Servet Gulum Sumnu, Serpil Sahin
E-bok, 2007
897 kr
Lägg i varukorg
This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. Basic definitions and principles of …
Food Engineering Aspects of Baking Sweet Goods
Av Serpil Sahin, Servet Gulum Sumnu
E-bok, 2008
1230 kr
Lägg i varukorg
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of …
Advances in Deep-Fat Frying of Foods
Av Serpil Sahin, Servet Gulum Sumnu
E-bok, 2008
4156 kr
Lägg i varukorg
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from …
Food Engineering Aspects of Baking Sweet Goods
Av Servet Gulum Sumnu, Serpil Sahin
Inbunden, 2008
3777 kr
Lägg i varukorg
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of …
Food Engineering Aspects of Baking Sweet Goods
Av Serpil Sahin, Servet Gulum Sumnu
E-bok, 2008
1203 kr
Lägg i varukorg
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of …
Advances in Deep-Fat Frying of Foods
Av Servet Gulum Sumnu, Serpil Sahin
Inbunden, 2008
3777 kr
Lägg i varukorg
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from …
Advances in Deep-Fat Frying of Foods
Av Serpil Sahin, Servet Gulum Sumnu
E-bok, 2008
4156 kr
Lägg i varukorg
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from …
Physical Properties of Foods
Av Serpil Sahin, Servet Gülüm Sumnu
Häftad, 2010
712 kr
Lägg i varukorg
This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. Basic definitions and principles of …
