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Book Chapter

Effects of Baking on Nutrients

  • Ranhotra G
  • Bock M
Springer Netherlands, (1988), 355-364
DOI: 10.1007/978-94-011-7030-7_13
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Abstract

Various heat-utilizing techniques are employed in the commercial processing of foods. Of these, baking is the major one. Destruction of one or more nutrients often occurs during the baking process. This adverse effect on nutrients is more intense in the crust...

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Ranhotra, G. S., & Bock, M. A. (1988). Effects of Baking on Nutrients. In Nutritional Evaluation of Food Processing (pp. 355–364). Springer Netherlands. https://doi.org/10.1007/978-94-011-7030-7_13

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