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Biological Outlook to Improve the Nutritive Quality of Bakery Products

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other con...

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Korporativní autor: SpringerLink (Online service)
Další autoři: Sanghvi, Gaurav (Editor), Singh, Nitin Kumar (Editor), Bishoyi, Ashok Kumar (Editor), Joshi, Sanket J. (Editor)
Médium: Elektronický zdroj E-kniha
Jazyk:angličtina
Vydáno: Singapore : Springer Nature Singapore : Imprint: Springer, 2024.
Vydání:1st ed. 2024.
Témata:
Food science.
Food > Microbiology.
Food > Analysis.
Chemistry.
Food > Safety measures.
Food Science.
Food Microbiology.
Food Chemistry.
Food Studies.
Food Safety.
Food Analysis.
On-line přístup:https://doi.org/10.1007/978-981-97-8561-2
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