Functional Additives for Bakery Foods - Avi Books - Clyde E. Stauffer - Books - Kluwer Academic Publishers Group - 9780442003531 - December 31, 1995
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Clyde E. Stauffer
Functional Additives for Bakery Foods - Avi Books 1991 edition

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This practical 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.

280 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released December 31, 1995
ISBN13 9780442003531
Publishers Kluwer Academic Publishers Group
Pages 280
Dimensions 164 × 238 × 23 mm   ·   653 g
Language English  

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