Skip to main content
PBS logo
 
 

Search - Functional Additives for Bakery Foods (AVI Books)

Functional Additives for Bakery Foods (AVI Books)
Functional Additives for Bakery Foods - AVI Books
Author: Clyde E. Stauffer
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 doug...  more »
ISBN-13: 9780442003531
ISBN-10: 0442003536
Publication Date: 12/31/1995
Pages: 287
Edition: 1
Rating:
  • Currently 5/5 Stars.
 1
5 stars, based on 1 rating
Publisher: Springer
Book Type: Hardcover
Members Wishing: 0
Reviews: Member | Amazon | Write a Review
Read All 1 Book Reviews of "Functional Additives for Bakery Foods AVI Books"

Please Log in to Rate these Book Reviews

 reviewed Functional Additives for Bakery Foods (AVI Books) on + 12 more book reviews
This is a great reference text for those in the food technology industry or chef students or those owning/wanting to own a bakery. It is a highly technical book, not for the everyday home cook. This was my required text book for a graduate level baking course Food Technology) at a top 10 university.


Genres:


Back to the Top ↑
By using this Web site, you confirm that you have read, understood, and agreed to be bound by the Terms of Use. As an Amazon Associate we earn from qualifying purchases.
US Patent Number 7,877,315 | Copyright © 2004 - 2024 PaperBackSwap.com. All Rights Reserved.