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Baking supplement 2016

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…

Baking Supplement

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)

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