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Wild Plant Processing for Functional Bakery Products: Recommendations for the enhancement of bread and bakery production technologies - Softcover

Sirojiddinov, Asliddin; Sirojiddinova, Sevinch

 
9786209763168: Wild Plant Processing for Functional Bakery Products: Recommendations for the enhancement of bread and bakery production technologies
Softcover
ISBN 10: 6209763162 ISBN 13: 9786209763168
Verlag: LAP LAMBERT Academic Publishing, 2026

Inhaltsangabe

Bread production technologies are highly diverse and represent one of the most essential and complex processes in the food industry. In the context of climate change and the gradual decline in the diversity of medicinal and nutritionally valuable plant species, the demand for food products that are beneficial to human health is steadily increasing. Within this framework, this monograph presents scientifically grounded and practice-oriented approaches to the production of bakery products using wild plant raw materials.

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Über die Autorin bzw. den Autor

PhD Asliddin Sirojiddinov and Bachelor Sevinch Sirojiddinova from Uzbekistan specialize in food science, focusing on the development of functional food products. Together, they authored Wild Plant Processing for Functional Bakery Products, which explores innovative techniques for producing bakery items using wild plant raw materials.

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Verlag
LAP LAMBERT Academic Publishing
Erscheinungsdatum
2026
Sprache
Englisch
ISBN 10 
6209763162
ISBN 13 
9786209763168
Einband
Taschenbuch
Anzahl der Seiten
92
Kontakt zum Hersteller
SIA OmniScriptum Publishing
customerservice@vdm-vsg.de

Brivibas gatve 197
Riga
1039
Lettland