Wild Plant Processing for Functional Bakery Products

Bys: Sirojiddinov, Asliddin and Sirojiddinova, Sevinch

Bread production technologies are highly diverse and represent one of the most essential and complex processes in the food industry. In the context of climate change and the gradual decline in the diversity of medicinal and nutritionally valuable plant species, the demand for food products that are beneficial to human health is steadily increasing. Within this framework, this monograph presents scientifically grounded and practice-oriented approaches to the production of bakery products using wild plant raw materials.

• Format: Paperback
• Language: English
• ISBN: 6209763162
• ISBN13: 9786209763168
• Release Date: March 2026
• Publisher: LAP Lambert Academic Publishing
• Length: 92 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"