Baking technology and nutrition : towards a healthier world /

"The proposed work will examine the links between bakery technology and current knowledge and attitudes around human nutrition, and seek to identify the drivers and opportunities for delivering improved nutrition in bakery products in a modern industrial context. A key objective is to provide g...

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Bibliographic Details
Main Authors:	Cauvain, Stanley P. (Author), Clark, Rosie H., 1966- (Author)
Corporate Author:	Knovel (Firm)
Format:	eBook
Language:	English
Published:	Hoboken, NJ : Wiley, 2019.
Subjects:	Baked products. Baking. Nutrition. Produits de boulangerie-pâtisserie. Cuisson au four. TECHNOLOGY & ENGINEERING > Food Science > General. Electronic books.
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Call Number	Status	Get It
Call Number:		TX552.15 .C385 2019

TX552.15 .C385 2019	Available