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Principles of Cereal Science and Technology, Third Edition

Principles of Cereal Science and Technology, Third Edition

By Jan A. Delcour and R. Carl Hoseney

Completely updated and provides food science professionals and students the most thorough grain science information available.

3.000000
Principles of Breadmaking: Functionality of Raw Materials and Process Steps

Principles of Breadmaking: Functionality of Raw Materials and Process Steps

By Piet Sluimer

Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know.

1.000000
Emulsifiers

Emulsifiers

By Clyde Stauffer

Presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces.

1.000000
Enzymes

Enzymes

By Paul R. Mathewson

Provides practical information in a straightforward non-technical manner for every food industry practitioner.

1.000000
Chemical Leavening Basics

Chemical Leavening Basics

Edited by E.B. Russell

Chemical Leavening Basics is a concise, easy to use reference to help readers understand chemical leavening components, uses, assessments in products, and methods for testing.

1.000000