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Can I read Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling (Food Science and Technology) on EtoBox?
Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling (Food Science and Technology) by Ronald E Hebeda; Henry F Zobel; NetLibrary, Inc is a engineering available to read on EtoBox.
What is Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling (Food Science and Technology) about?
This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of molecular configuration. The work presents current methods for determining the degree of staling by instrumental and organoleptic testing, addresses regulatory and labelling requirements for antistaling ingre
Who reads Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling (Food Science and Technology)?
It is typically read by working professionals who need an authoritative practice reference.
Common subject areas: medicine, law, business, engineering.
- Author
- Ronald E Hebeda; Henry F Zobel; NetLibrary, Inc
- Publisher
- CRC Press LLC
- Published
- 1996
- Language
- EN
- ISBN
- 9780824793487
- Category
- engineering
- Subjects
- Science, Technology, Engineering
- Updated
- 2026-03-25
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