Snack Foods : Processing and Technology
Snack FoodsProcessing and Technology
Author(s): Suvendu Bhattacharya
Format: Paperback
Publisher: Elsevier Science Publishing Co Inc, United States
Imprint: Academic Press Inc
ISBN-13: 9780128197592, 978-0128197592
Synopsis
Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries.
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Details:Snack Foods : Processing and Technology
Snack FoodsProcessing and Technology
Author(s): Suvendu Bhattacharya
Format: Paperback
Publisher: Elsevier Science Publishing Co Inc, United States
Imprint: Academic Press Inc
ISBN-13: 9780128197592, 978-0128197592
Synopsis
Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries.
Price now:
From
ÂŁ207.43
To
ÂŁ272.74
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Product Description
Snack FoodsProcessing and Technology
Author(s): Suvendu Bhattacharya
Format: Paperback
Publisher: Elsevier Science Publishing Co Inc, United States
Imprint: Academic Press Inc
ISBN-13: 9780128197592, 978-0128197592
Synopsis
Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries.
Product Specifications
General | |
|---|---|
format | trade paperback |
Language | english |
type | textbook |
Brand | Elsevier Science Publishing Co Inc |
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