Selected Practical New Technologies in Food Processing (1)

Author: Ding Chunxiao, Zhou Qiwen (editors)
Publisher:
Publishing Date: 2000-03-01
Features: The series "Practical Food Processing New Technologies" (Volumes ①～⑦) were successively published by China Food Press and China Light Industry Press from 1986 to 1992. The content of this book includes new processing technologies for cereal foods, legume foods, tuber foods, health foods, edible oils, confectionery, cold foods, beverages, sauces, seasonings, and food additives. This book is the fourth volume in the selected series of practical food processing new technologies. It provides detailed introductions to the processing technologies of practical foods such as high-quality bread, filled cakes, and instant dried rice. The book is rich in content, easy to understand, and highly practical, making it a valuable reference for the food service industry and food processing enterprises.