Snack Foods: Processing, Innovation, and Nutritional Aspects - Sergio O. Serna-Saldivar - Books - Taylor & Francis Ltd - 9780367646875 - April 21, 2022
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Sergio O. Serna-Saldivar
Snack Foods: Processing, Innovation, and Nutritional Aspects

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This book provides a technical review of snack foods. Emphasis is made in flavored salty snacks commonly used as finger foods including popcorn, wheat-based snacks (crispbreads, pretzels, crackers), lime-cooked maize products (tortilla chips), potato chips, peanuts, almonds, and snacks from fruits/vegetables, milk, animal and marine sources.

568 pages, 79 Line drawings, black and white; 18 Halftones, black and white; 96 Tables, black and wh

Media Books     Hardcover Book   (Book with hard spine and cover)
Released April 21, 2022
ISBN13 9780367646875
Publishers Taylor & Francis Ltd
Pages 604
Dimensions 150 × 220 × 20 mm   ·   1.27 kg
Language English  
Editor Serna-Saldivar, Sergio O.

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