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portada Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition (Volume 99) (Advances in Food and Nutrition Research, Volume 99)
Type
Physical Book
Publisher
Author
Language
English
Pages
338
Format
Hardcover
ISBN13
9780323855570
Edition No.
1

Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition (Volume 99) (Advances in Food and Nutrition Research, Volume 99)

Weibiao Zhou (Author) · Academic Press · Hardcover

Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition (Volume 99) (Advances in Food and Nutrition Research, Volume 99) - Weibiao Zhou

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Synopsis "Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition (Volume 99) (Advances in Food and Nutrition Research, Volume 99)"

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.

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