product iamge

Freshly Baked Breads with Improvement of Nutritional Quality and Low Energy Demanding for the Benefit Of the Consumer and of the Environment

This document was uploaded by one of our users. The uploader already confirmed that they had the permission to publish it. If you are author/publisher or own the copyright of this documents, please report to us by using this DMCA report form.

Download
Search on Amazon

Simply click on the Download Book button.

Yes, Book downloads on Ebookily are 100% Free.

Sometimes the book is free on Amazon As well, so go ahead and hit "Search on Amazon"

EU-FRESHBAKE PROJECT: Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment. This project aims at taking benefit of refrigeration to improve the availability for the consumer of fresh bread with enhanced nutritional and textural quality. It concerns the Bake Off Technology (BOT), which consists in producing bread from industrial refrigerated or frozen or non frozen bakery goods and to retail them in downtown baking shops OR to make them available in supermarket for domestic baking.

Language: English
Commentary: 1721126
Tags: Пищевая промышленность;Технология хлебопродуктов