Code: 22164610
Baking Technology and Nutrition - Towards a Healthier World
by Stanley P. Cauvain, Rosie H. Clark
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. W ... more
- Language:
English - Binding: Hardback
- Number of pages: 232
Publisher: John Wiley and Sons Ltd, 2019
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Book synopsis
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesi
Book details
Book category Books in English Technology, engineering, agriculture Other technologies & applied sciences
841.05 zł
- Full title: Baking Technology and Nutrition - Towards a Healthier World
- Author: Stanley P. Cauvain, Rosie H. Clark
- Language: English
- Binding: Hardback
- Number of pages: 232
- EAN: 9781119387152
- ISBN: 1119387159
- ID: 22164610
- Publisher: John Wiley and Sons Ltd
- Weight: 442 g
- Dimensions: 146 × 223 × 12 mm
- Date of publishing: 20. September 2019
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