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Snack Foods: Processing, Innovation, and Nutritional Aspects
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Snack Foods: Processing, Innovation, and Nutritional Aspects
This book provides a technical review of snack foods. Emphasis is made in flavored salty snacks commonly used as finger foods including popcorn, wheat-based snacks (crispbreads, pretzels, crackers), lime-cooked maize products (tortilla chips), potato chips, peanuts, almonds, and snacks from fruits/vegetables, milk, animal and marine sources.
604 pages, 96 Tables, black and white; 79 Line drawings, black and white; 18 Halftones, black and wh
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 4. oktober 2024 |
| ISBN13 | 9780367653514 |
| Utgivere | Taylor & Francis Ltd |
| Antall sider | 604 |
| Mål | 150 × 220 × 10 mm · 1,12 kg |
| Språk | Engelsk |
| Redaktør | Serna-Saldivar, Sergio O. |
