BOOK DETAIL

The SciKnowPub Handbook of Bakery Science and Technology - Processing and Products will provide information under the following main categories: Importance and Global Production Statistics; Baking Ingredients; Functional Additives; Nutritional Composition; Classification of Bakery Products; Physico-chemical Characteristics; Baking Principles; Baking Processes; Dietetics Bakery Products; Economics and Baked Products; Quality and Safety Aspects; Functional and Technological Changes; Fortification Methods and Techniques; Bakery Products and Packaging; Emerging Technologies and Baked Products and Supplementary Section: Research Based Book Chapters.