Selected Practical New Technologies in Food Processing (2)

Author: Ding Chunxiao
Publisher:
Publish Date: 2000-05-01
Features: This book includes the preparation methods of various food items such as cereal foods, oil-based foods, legume foods, tuber foods, health foods, candies, and beverages. It provides detailed explanations of the raw materials and processes required for each food type, along with illustrative examples. This book is of practical value for research and production personnel in the food industry, as well as for students and teachers in relevant academic institutions.