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Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking

By Tolosa Bogale

Department of Food and Environmental Sciences, University of Helsinki, Finland

Food Technology

Published: Aug 23, 2018 | pg. no: 1-25

Abstract: Vitamin D is one of the essential vitamins required by our body. It is vital for keeping our bone structure Stronger. For people living in countries where there is a shortage of sunlight vitamin D supplement is very crucial. For instance, in northern European countries (e.g., as in Finland) the oral intake of vitamin D either from dietary source or from supplementing tablets is very important. Thi ...[Read more]

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Different kind of food products development and physicochemical analysis

By Javed Iqbal M

University of Agriculture, Pakistan

Food Technology

Published: Nov 21, 2018 | pg. no: 1-17

Abstract: Present report is about different kind of food products development and physicochemical analysis. In this report different kind of raw food material is processed and products are developed by using their standard recipes. Standard procedures how to conduct these products physicochemical analysis and discussed here. ...[Read more]

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