By Stanley P. Cauvain,Linda S. Young
First constructing an knowing of the major features which unite latest baked product teams, the authors stream directly to talk about product improvement and optimisation, offering the reader with assurance of:
- Key sensible 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 sensible source for all foodstuff scientists and nutrients technologists inside bakery businesses, aspect providers and common nutrition businesses. Libraries in universities and examine institutions the place nutrition technological know-how and expertise is studied and taught will locate the publication a huge addition to their shelves.
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