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Bakery and Confectionery Products
- Processing, Quality Assessment, Packaging and Storage Techniques
Engelsk
Bogcover for Bakery and Confectionery Products af Lakshmi Jagarlamudi, 9781032428383
Specifikationer
Sprog:
Engelsk
Sider:
272
ISBN-13:
9781032428383
Indbinding:
Paperback
ISBN-10:
1032428384
Udg. Dato:
29 nov 2024
Størrelse i cm:
22,9 x 15,2
Oplagsdato:
29 nov 2024
Forfatter(e):

Bakery and Confectionery Products

- Processing, Quality Assessment, Packaging and Storage Techniques
Engelsk
Paperback 2024
Format:

Bog beskrivelse

This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.

Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology.

This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

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Specifikationer
Sprog:
Engelsk
Sider:
272
ISBN-13:
9781032428383
Indbinding:
Paperback
ISBN-10:
1032428384
Udg. Dato:
29 nov 2024
Størrelse i cm:
22,9 x 15,2
Oplagsdato:
29 nov 2024
Forfatter(e):
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