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Functional Additives for Bakery Foods - Avi Books Clyde E. Stauffer 1991 edition
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Functional Additives for Bakery Foods - Avi Books
Clyde E. Stauffer
This practical book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products.
280 pages, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 31 de diciembre de 1995 |
| ISBN13 | 9780442003531 |
| Editores | Kluwer Academic Publishers Group |
| Páginas | 280 |
| Dimensiones | 164 × 238 × 23 mm · 653 g |
| Lengua | Inglés |
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