Experimental and Analytical Bakery
Pubblicato da Astral International Pvt Ltd
English
208 pagine
2018
ISBN 9789386615794
PDF
Informazioni su questo libro
The book is divided into two parts. Part I contains various recipes of bakery and confectionery products and part II contains various analytical methods for the quantification of various constituents of the prepared food and its raw ingredients. The book will be very useful for the students studying food technology, nutrition, food science & technology courses at undergraduate and post graduate level taught in Indian Universities.
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