Annual Member
| Title | Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel |
|---|---|
| Imprint | New York : Marcel Dekker, c1996 |
| Descript | viii, 282 p. : ill. ; 24 cm |
1. The Staling Mechanism -- 2. Surfactants -- 3. Amylolytic Enzymes -- 4. Nonamylolytic Enzymes -- 5. Instrumental Methods -- 6. Sensory Methods -- 7. Preservatives -- 8. Modified Atmosphere Packaging -- 9. A Baker's Perspective -- 10. The Consumer's Perception -- 11. Labeling and Regulatory Requirements
| LOCATION | CALL# | STATUS |
|---|---|---|
| Science Library | TX763 B167h 1996 | CHECK SHELVES |
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