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Experimental and Analytical Bakery Dipiti Sharma
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Experimental and Analytical Bakery
Dipiti Sharma
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.
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 2016 |
| ISBN13 | 9789351306740 |
| Utgivere | Astral International Pvt Ltd |
| Antall sider | 174 |
| Mål | 156 × 234 × 11 mm · 421 g |
| Språk | Engelsk |
