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Functional Additives for Bakery Foods 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024

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Stauffer, Clyde E. 作者

Kluwer Academic Pub

譯者

1995-12 出版日期

288 頁數

$ 270.07 價格

HRD

叢書系列

9780442003531 圖書編碼

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發表於2024-11-25

Functional Additives for Bakery Foods 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

Functional Additives for Bakery Foods 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

Functional Additives for Bakery Foods 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024

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Functional Additives for Bakery Foods 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

Functional Additives for Bakery Foods 在線電子書圖書描述

This 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. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.

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