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Beschreibung
Motive of this work is to understand the basic chemistry of ingredients use in biscuit manufacturing. All the major (wheat flour, sugar, fat, refined palm oil) and minor ingredients (Leavening agent, enzymes, starch, salt, Flavour and colour) cover in this book. This work is very useful for working professionals in biscuit manufacturing. Hope It will be useful for Research and development of cookies and biscuit.
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | Oktober 2019 |
| Maße | 22 cm x 15 cm x 0.5 cm |
| Gewicht | 137 Gramm |
| Format | Softcover |
| ISBN-13 | 9786139464579 |
| Seiten | 80 |
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