Bakery and Confectionery Products, Jagarlamudi, Lakshmi

Автор: Mathuravalli S. M. D.
Название: Handbook of Bakery and Confectionery
ISBN: 1032151269 ISBN-13(EAN): 9781032151267
Издательство: Taylor&Francis
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Цена: 18374.00 р.
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Описание: Bakery products, due to great nutrient value and affordability, are an element of huge consumption. This book delineates a theoretical and practical knowledge on bakery and confectionery. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Автор: R. Lees
Название: Sugar Confectionery and Chocolate Manufacture
ISBN: 1468414976 ISBN-13(EAN): 9781468414974
Издательство: Springer
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Цена: 12196.00 р.
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Описание: The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate;

Автор: Minifie, Bernard
Название: Chocolate, Cocoa and Confectionery: Science and Technology
ISBN: 9401179263 ISBN-13(EAN): 9789401179263
Издательство: Springer
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Цена: 14635.00 р.
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Описание: The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary.

Название: Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition: Volume 99
ISBN: 0323855571 ISBN-13(EAN): 9780323855570
Издательство: Elsevier Science
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Цена: 21222.00 р.
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Описание: Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.

• Provides the authority and expertise of leading contributors from an international board of authors
• Presents the latest release in the Advances in Food and Nutrition Research series
• Includes the latest information on Functional Bakery Products