Flour-Based Confectionery as Functional Food
Nowadays, the flour-based confectionery industry is facing different challenges in reducing caloric and increasing nutritive values in order to produce healthier products, given that consumption of flour-based confectionery products has been growing steadily worldwide. In addition to wheat flour, th...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2021
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/75487 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: Flour-Based Confectionery as Functional Food
- Probiotic Confectionery Products – Preparation and Properties
- Bread Aroma and Flavour Creation Factors
- The Importance of Buckwheat as a Pseudocereal: Content and Stability of Its Main Bioactive Components
- Potential Use of Soybean Flour (Glycine max) in Food Fortification
- Traditional versus Commercial Apple Varieties: Chemical Composition and Implications for Processing
- Confectionery and chocolate engineering : principles and applications /
