UID:
almahu_9949434902102882
Umfang:
1 online resource
ISBN:
9781000833218
,
1000833216
,
9781000833232
,
1000833232
,
9781003364535
,
1003364535
Inhalt:
This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in thediscipline 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.
Weitere Ausg.:
Print version: ISBN 9781000833232
Weitere Ausg.:
Print version: ISBN 1032428368
Weitere Ausg.:
ISBN 9781032428369
Sprache:
Englisch
DOI:
10.1201/9781003364535
URL:
https://www.taylorfrancis.com/books/9781003364535
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