|
|
books
| book details |
Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition: Volume 99
Volume editor Weibiao Zhou, Volume editor Jing Gao
|
| on special |
normal price: R 8 063.95
Price: R 7 660.95
|
| book description |
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.
| product details |
Normally shipped |
Publisher | Elsevier Science & Technology
Published date | 18 May 2022
Language |
Format | Hardback
Pages | 338
Dimensions | 229 x 152 x 0mm (L x W x H)
Weight | 680g
ISBN | 978-0-3238-5557-0
Readership Age |
BISAC | technology / food science
| other options |
|
|
To view the items in your trolley please sign in.
| sign in |
|
|
|
| specials |
|
This is indeed a story of mercy and the redemption it offers.
|
An epic love story with the pulse of a thriller that asks: what would you risk for a second chance at first love?
|
Emil Coetzee, a civil servant in his fifties, is washing blood off his hands when the ceasefire is announced.
|
|
|
|
