Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition: Volume 99

Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition: Volume 99

Zhou, Weibiao
Gao, Jing

Hardcover

Series: Advances in Food and Nutrition Research, Book 99

Technology & Engineering

ISBN10: 0323855571
ISBN13: 9780323855570
Publisher: Academic Press
Published: May 18 2022
Pages: 338
Weight: 1.37
Height: 0.81 Width: 6.00 Depth: 9.00
Language: English
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.

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