Les impuretés des kaolins et leurs effets sur les produits de cuisson

"The Impurities of Kaolins and Their Effects on Baking Products" is a specialized book that thoroughly examines the physicochemical properties of kaolins, particularly the impurities that affect their use in the ceramics industry. The author, Nedjima Bouzidi, investigates the specific properties of Algerian kaolins as well as kaolins from the Charentes and their impact on the fritting process. This book provides valuable insights for professionals and students engaged in materials science and ceramic production. It highlights the challenges posed by impurities and offers a well-founded analysis of the chemical composition and its influence on the quality of the final products. The detailed study of kaolins and their properties makes this work an important resource for anyone involved in ceramics and materials research.