By Stanley P. Cauvain,Linda S. Young
First constructing an figuring out of the most important features which unite latest baked product teams, the authors circulate directly to speak about product improvement and optimisation, delivering the reader with assurance of:
- Key practical roles of the most bakery ingredients
- Ingredients and their influences
- Heat move and product interactions
- Opportunities for destiny product development
Baked items is a precious useful source for all foodstuff scientists and nutrition technologists inside bakery businesses, aspect providers and normal nutrition businesses. Libraries in universities and study institutions the place nutrients technology and expertise is studied and taught will locate the publication an incredible addition to their shelves.
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Additional resources for Baked Products: Science, Technology and Practice
Baked Products: Science, Technology and Practice by Stanley P. Cauvain,Linda S. Young