By Stanley P. Cauvain,Linda S. Young
First setting up an realizing of the main features which unite latest baked product teams, the authors movement directly to talk about product improvement and optimisation, delivering the reader with assurance of:
- Key useful roles of the most bakery ingredients
- Ingredients and their influences
- Heat move and product interactions
- Opportunities for destiny product development
Baked items is a invaluable sensible source for all nutrients scientists and nutrition technologists inside bakery businesses, factor providers and common foodstuff businesses. Libraries in universities and study institutions the place nutrients technological know-how and know-how is studied and taught will locate the booklet a tremendous addition to their shelves.
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