Healthful flour alternatives: modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in ... An article from: Food Processing
Book Details
Author(s)
Kantha Shelke
Publisher
Putman Media, Inc.
ISBN / ASIN
B00081T2QE
ISBN-13
978B00081T2Q5
Availability
Available for download now
Sales Rank
#12,845,383
Marketplace
United States 🇺🇸
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Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on January 1, 2005. The length of the article is 2138 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Healthful flour alternatives: modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb foods.(Flour Alternatives)
Author: Kantha Shelke
Publication:Food Processing (Magazine/Journal)
Date: January 1, 2005
Publisher: Putman Media, Inc.
Volume: 66 Issue: 1 Page: 39(3)
Distributed by Thomson Gale
Citation Details
Title: Healthful flour alternatives: modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb foods.(Flour Alternatives)
Author: Kantha Shelke
Publication:Food Processing (Magazine/Journal)
Date: January 1, 2005
Publisher: Putman Media, Inc.
Volume: 66 Issue: 1 Page: 39(3)
Distributed by Thomson Gale
