Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128231912
Category : Technology & Engineering
Languages : en
Pages : 487
Book Description
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
Trends in Wheat and Bread Making
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128231912
Category : Technology & Engineering
Languages : en
Pages : 487
Book Description
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
Publisher: Academic Press
ISBN: 0128231912
Category : Technology & Engineering
Languages : en
Pages : 487
Book Description
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
Bulletin
Author: North Dakota Agricultural Experiment Station (Fargo)
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 868
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 868
Book Description
Bulletin
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1326
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1326
Book Description
Wheat
Author: George Lester Martin
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 480
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 480
Book Description
Dairy Herd Records
Author: John Henry Shepperd
Publisher:
ISBN:
Category : Dairy farming
Languages : en
Pages : 972
Book Description
Publisher:
ISBN:
Category : Dairy farming
Languages : en
Pages : 972
Book Description
Report on the Agricultural Experiment Stations
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1354
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 1354
Book Description
Investigation Relative to Wages and Prices of Commodities
Author: United States. Congress. Senate. Select committee on wages and prices of commodities
Publisher:
ISBN:
Category : Cost and standard of living
Languages : en
Pages : 1170
Book Description
Publisher:
ISBN:
Category : Cost and standard of living
Languages : en
Pages : 1170
Book Description
Investigation of the Commodity Credit Corporation. 85-2, 1958
Author: United States. Congress. House Government Operations
Publisher:
ISBN:
Category :
Languages : en
Pages : 382
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 382
Book Description
Report on the Agricultural Experiment Stations
Author: United States. Agricultural Research Service
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 932
Book Description
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 932
Book Description
Report on the Work and Expenditures of the Agricultural Experiment Stations
Author: United States. Agricultural Research Service
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1296
Book Description
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1296
Book Description