000			01856cam a2200277zu 4500
001			88964183
003			FRCYB88964183
005			20250429182653.0
006			m o d
007			cr un
008			250429s2020 fr | o|||||0|0|||eng d
020			_a9780128210482
035			_aFRCYB88964183
040			_aFR-PaCSA _ben _c _erda
100	1		_aGalanakis, Charis M.
245	0	1	_aTrends in Wheat and Bread Making _c['Galanakis, Charis M.']
264		1	_bAcademic Press _c2020
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aGalanakis, Charis M.
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88964183 _qtext/html _a
520			_aTrends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
999			_c1327622 _d1327622