Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition, Volume 99 (Hardcover)

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.

General

Imprint:	Academic Press Inc
Country of origin:	United Kingdom
Series:	Advances in Food and Nutrition Research
Release date:	May 2022
First published:	2022
Volume editors:	Weibiao Zhou • Jing Gao
Dimensions:	229 x 152mm (L x W)
Format:	Hardcover
Pages:	338
ISBN-13:	978-0-323-85557-0
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-323-85557-1
Barcode:	9780323855570

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