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Bakery Science and Cereal Technology

Bakery Science and Cereal Technology

Por Neelam Khetarpaul, Raj Bala Grewal, Sudesh Jood

Publicado por Astral International Pvt Ltd

English 294 páginas 2021 ISBN 9788170358473
Tiempo de lectura estimado: 5 h 23 min
PDF

Sobre este libro

Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat, viz., bread, cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries.

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Bakery Science and Cereal Technology está disponible como PDF en 1 librería online.

Idioma
English
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¿En qué formatos está disponible Bakery Science and Cereal Technology?
Bakery Science and Cereal Technology está disponible como PDF en 1 librería online.
¿Dónde puedo comprar Bakery Science and Cereal Technology?
Puedes comprar Bakery Science and Cereal Technology en Catademic. Compara todas las opciones en la lista de esta página.
¿Cuánto se tarda en leer Bakery Science and Cereal Technology?
A un ritmo de lectura medio, Bakery Science and Cereal Technology se lee en unas 5 h 23 min (294 páginas).

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