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Baking problems solved / / Stanley P. Cauvain
| Baking problems solved / / Stanley P. Cauvain |
| Autore | Cauvain Stanley P. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Duxford, [England] ; ; Cambridge, [Massachusetts] ; ; Kidlington, [England] : , : Woodhead Publishing, , 2017 |
| Descrizione fisica | 1 online resource (573 pages) : illustrations |
| Disciplina | 641.815 |
| Collana | Woodhead Publishing Series in Food Science, Technology, and Nutrition |
| Soggetto topico |
Baking
Baked products industry Baked products |
| ISBN |
0-08-100768-X
0-08-100765-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583484503321 |
Cauvain Stanley P.
|
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| Duxford, [England] ; ; Cambridge, [Massachusetts] ; ; Kidlington, [England] : , : Woodhead Publishing, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Baking technology and nutrition : towards a healthier world / / Stanley P. Cauvain, Rosie H. Clark
| Baking technology and nutrition : towards a healthier world / / Stanley P. Cauvain, Rosie H. Clark |
| Autore | Cauvain Stanley P. |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2019 |
| Descrizione fisica | 1 online resource (232 pages) |
| Disciplina | 664/.752 |
| Soggetto topico |
Baked products
Baking Nutrition |
| ISBN |
1-119-38716-7
1-5231-3738-X 1-119-38717-5 1-119-38712-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | An introduction to the history of the manufacture of bakery products and relevant studies in human nutrition -- Summary of the manufacture of bakery products and their key characteristics -- Delivering health benefits via bakery products -- Drivers for improved health and nutrition via bakery products -- Barriers to the acceptance of bakery products with improved nutrition -- The opportunities for developing improved nutrition via bakery products -- Approaches to development of nutritionally enhanced bakery products -- Communicating relevant messages. |
| Record Nr. | UNINA-9910555283403321 |
|
Cauvain Stanley P.
|
||
| Hoboken, New Jersey : , : Wiley, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Baking technology and nutrition : towards a healthier world / / Stanley P. Cauvain, Rosie H. Clark
| Baking technology and nutrition : towards a healthier world / / Stanley P. Cauvain, Rosie H. Clark |
| Autore | Cauvain Stanley P. |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2019 |
| Descrizione fisica | 1 online resource (232 pages) |
| Disciplina | 664/.752 |
| Soggetto topico |
Baked products
Baking Nutrition |
| ISBN |
1-119-38716-7
1-5231-3738-X 1-119-38717-5 1-119-38712-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | An introduction to the history of the manufacture of bakery products and relevant studies in human nutrition -- Summary of the manufacture of bakery products and their key characteristics -- Delivering health benefits via bakery products -- Drivers for improved health and nutrition via bakery products -- Barriers to the acceptance of bakery products with improved nutrition -- The opportunities for developing improved nutrition via bakery products -- Approaches to development of nutritionally enhanced bakery products -- Communicating relevant messages. |
| Record Nr. | UNINA-9910828794903321 |
|
Cauvain Stanley P.
|
||
| Hoboken, New Jersey : , : Wiley, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||