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Ingredient Handbooks
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Wheat Flour, Second Edition

Wheat Flour, Second Edition

By Sean Finnie and William A. Atwell

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A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling.

Hydrocolloids

Hydrocolloids

By Andrew Hoefler

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Brings together essential information on these fundamental ingredients, which are used in many food products.

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High-Fiber Ingredients

High-Fiber Ingredients

By Amy L. Nelson

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Presents the basics of fiber as well as practical advice on its uses in foods from dairy applications to baked products.

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Sweeteners: Alternative

Sweeteners: Alternative

By Amy L. Nelson

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This handbook explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages.

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Emulsifiers

Emulsifiers

By Clyde Stauffer

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Presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces.

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Enzymes

Enzymes

By Paul R. Mathewson

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Provides practical information in a straightforward non-technical manner for every food industry practitioner.

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Colorants

Colorants

By F. J. Francis

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A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products.

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Starches

Starches

By David J. Thomas and William A. Atwell

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Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry.

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Sweeteners: Nutritive

Sweeteners: Nutritive

Richard J. Alexander

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This book is a complete, hands-on reference for anyone using nutritive sweeteners and covers their applications to enhance the quality of products.

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Dairy-Based Ingredients

Dairy-Based Ingredients

By Ramesh Chandan

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Offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry.

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Fats and Oils

Fats and Oils

By Clyde E. Stauffer

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This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications.

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