An ingredient glossary to refresh the technologist's memory
1979
Abstrast: When discussing or specifying ingredients, the food technologist needs to use special terminology precisely, so misunderstandings can be minimized. In the interest of better communications, common ingredient terminologies are listed under the following categories: fats, shortenings and oils, flavors, individual spices, terms relating to spices, starches, and sweeteners. Over 150 terms are defined.
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