Baking supplement 2016
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Posted: 18 August 2016 | New Food | 1 comment
In this Baking supplement: Improving the mould free shelf life of bakery products; Sequences reveal the bacterial composition of an ancient sourdough for making croissants; And much more…
In this Baking supplement:
- Improving the mould free shelf life of bakery products
Michael Adams, Bakery Science Section Manager and Nicole Maher, Senior Bakery Scientist, Campden BRI - Sequences reveal the bacterial composition of an ancient sourdough for making croissants
Danilo Ercolini, Giuseppina Stellato, Francesca De Filippis, Department of Agricultural Sciences, University of Naples. Tiziana De Rosa and Romano Praturlon, Fresystem Spa - Q&A
Jan Charles Hansen, Principal Bakery Application Specialist, EMEA, DuPont Nutrition & Health - Show Preview
The 2016 International Baking Industry Exposition (IBIE)
This Baking supplement is restricted - login or subscribe free to access
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