Description:
This book provides updated information on bread and its fortification for health benefits. It presents advances in areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry.
Pub Date: September 22, 2015
Dewey: 641.815
LCCN: 2015028942
Lexile Code: 0000
Features: Bibliography, Index
Target Age Group: NA to NA
Physical Info: 1.00" H x 9.20" L x 6.30" W ( 1.85 lbs) 417 pages
BISAC Categories:
Medical | Nutrition | Technology and Engineering | Food Science | Chemistry and Biotechnology | Cooking | Courses and Dishes | Bread | Science | Life Sciences | General | Food Safety and Security | Health and Fitness | Diet and Nutrition
Series: Food Biology
Description:
This book provides updated information on bread and its fortification for health benefits. It presents advances in areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry.