Processing Technology and Formulas for Food

Author: Xu Huade
Publisher:
Publish Date: 2001-01-01
Features: This book mainly introduces the raw material characteristics of some common coarse grains and the processing techniques, operational requirements, product formulas, and product features of baked goods, puffed foods, pastry foods, fermented foods, steamed foods, and beverages processed from these coarse grains. This book can be used as a reference for food processing and development technicians, urban individual businesses, and.