Experimental and Analytical Bakery (Hardcover) (ISBN-13: 9789351306740)

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 ingredient. The book will be a very useful for the students studying food technology, nutrition, food science & technology courses at undergraduate and post graduate level taught in Indian Universities.

Author: Dipiti Sharma
ISBN-10: 9351306747
ISBN-13: 9789351306740
Publisher: Daya Pub. House
Language: English
Published: 01/01/2016
Pages: 174
Format: Hardcover
Weight: 0.93lbs
Size: 9.21h x 6.14w x 0.44d