Bakery Science and Cereal Technology - Couverture rigide

Khetarpaul, Neelam & Grewal Raj Bala &

Couverture rigide

ISBN 10 : 8170359600 ISBN 13 : 9788170359609

Editeur : Daya Publishing House, 2013

Synopsis

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.

Détails de l'édition

• Éditeur: Daya Publishing House
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 8170359600
• ISBN 13: 9788170359609
• Reliure: Relié
• Nombre de pages: 318
• Coordonnées du fabricant: non disponible
• Personne responsable: Moleskine Srl; https://www.moleskine.com/home/; ; Viale Piceno, 17; Milano; 20129; Italie