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The Technology of Wafers and Waffles II
Language: en
Pages: 440
Authors: Karl F. Tiefenbacher
Categories: Technology & Engineering
Type: BOOK - Published: 2018-11-30 - Publisher: Academic Press

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The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and
The Technology of Wafers and Waffles I
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Pages: 714
Authors: Karl F. Tiefenbacher
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The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific in
Omics and Biotechnological Approaches for Product Profile-Driven Sorghum Improvement
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Oral Processing and Consumer Perception
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Authors: Bettina Wolf
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This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of
Food Processing Technology
Language: en
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Authors: P.J. Fellows
Categories: Technology & Engineering
Type: BOOK - Published: 2009-06-22 - Publisher: Elsevier

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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised an