Methods of researching the properties of raw materials, semi-finished products, and finished products in the production of bakery products.
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Methods of studying the properties of raw materials, semi-finished products, and finished products in the production of bakery and confectionery products. Theory and practice. A textbook for universities.
The textbook is developed in accordance with the requirements of the Federal State Educational Standards for the direction "Food products from plant raw materials" (level of training - bachelor's degree). It is intended for consolidating theoretical knowledge of basic disciplines.
The textbook may be useful for master's students in the field of "Food products from plant raw materials," postgraduates, participants of advanced training courses, and professional retraining.
The textbook is developed in accordance with the requirements of the Federal State Educational Standards for the direction "Food products from plant raw materials" (level of training - bachelor's degree). It is intended for consolidating theoretical knowledge of basic disciplines.
The textbook may be useful for master's students in the field of "Food products from plant raw materials," postgraduates, participants of advanced training courses, and professional retraining.
Author:
Author:Lobosova Larisa Anatolyevna
Cover:
Cover:soft
Category:
- Category:Business & Money
- Category:Cookbooks, Food & Wine
Dimensions:
Dimensions:20x13.5x.5 cm
Series:
Series:Food Service Production Technology
ISBN:
ISBN:978-5-507-46645-0
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