Great Baking Dictionary - Original Materials and Food Additives Volume

Author: Li Yibing
Publisher:
Publish Date: 2006-02-01
Features: ...This dictionary selects terms currently used in domestic and international baking food production, including raw materials, auxiliary materials, and related food additives. Organized according to the usage habits of the baking industry, it is divided into categories such as Comprehensive, Cereals, Legumes, Tubers, and more, totaling 40 categories and over 990 entries. The collected terms are all important, common, representative, and newly emerging in the baking industry, reflecting scientific rigor, knowledge,, guidance, novelty, and practicality, making them easy to consult. This dictionary is primarily intended for operators in the baking industry, corporate management personnel, and technical staff; it can also be used as a reference by universities, research institutions, and baking technology training departments.