Confectionery
11Enzymes in Food Technology , Oort Maarten Van
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different… 19664.04 руб электронная книга12Resistant Starch. Sources, Applications and Health Benefits , Maningat Clodualdo C.
The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is… 16623.45 руб электронная книга13Fats in Food Technology , Kanes Rajah K.
Fats are present in some form in the vast majority of processed foods we consume, as well as in many‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on… 16443.32 руб электронная книга14Chocolate Science and Technology , Emmanuel Afoakwa Ohene
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide… 15440.38 руб электронная книга15Beckett's Industrial Chocolate Manufacture and Use , Steve Beckett T.
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that… 22972.29 руб электронная книга
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