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Snack Food

Overview of attention for book
Cover of 'Snack Food'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction
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    Chapter 2 Ingredients: Their Attributes and Functions
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    Chapter 3 Bread, Pastry, and Cakes
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    Chapter 4 Cookies, Crackers, and Other Flour Confectionery
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    Chapter 5 Chocolate Confectionery
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    Chapter 6 Sugar Confectionery
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    Chapter 7 Extruded Snacks
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    Chapter 8 Pickles, Sauces, and Dips
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    Chapter 9 Snack Foods of Dairy Origin
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    Chapter 10 Fish Snacks and Shellfish Snacks
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    Chapter 11 Meat-based Snack Foods
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    Chapter 12 Fruit-based Snacks Including Dried and Candied Fruit
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    Chapter 13 Nuts
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    Chapter 14 Potato-based Textured Snacks
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    Chapter 15 Health Food Snacks
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    Chapter 16 Refrigeration and Snack Foods
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    Chapter 17 Nutritional Implications
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    Chapter 18 Packaging for Preservation of Snack Food
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    Chapter 19 Plant and Equipment Related to Snack Food Manufacturing Operations
Attention for Chapter 3: Bread, Pastry, and Cakes
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