Name: Bakery Science and Cereal Technology
Price: 1469.00 ZAR
Availability: InStock
Author: Khetarpaul, Neelam &. Grewal Raj Bala &.
ISBN: 9788170359609

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portada Bakery Science and Cereal Technology

Type

Physical Book

Author

Neelam &. Grewal Raj Bala &. Khetarpaul

Publisher

Daya Pub. House

Language

English

Pages

318

Format

Hardcover

Dimensions

21.6 x 14.0 x 1.9 cm

Weight

0.51 kg.

ISBN13

9788170359609

Synopsis "Bakery Science and Cereal Technology"

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.

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Bakery Science and Cereal Technology - Khetarpaul, Neelam &. Grewal Raj Bala &.

Synopsis "Bakery Science and Cereal Technology"

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