Bakery Science and Cereal Technology
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Bakery Science and Cereal Technology

SKU: 9788170353508

₹1,596.00

Master the science behind perfect baked goods and grain processing with this essential guide for India. Explore fundamental principles of bakery science, from ingredient functionality and dough rheology to the intricate world of cereal technology, including wheat milling and quality control. An indispensable resource for food technology students, researchers, bakers, and professionals seeking to enhance their knowledge in cereal-based product development and baking. This authoritative text provides insights crucial for the Indian food industry, covering processing, ingredients, and product innovation.

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Description

  • Publisher : Daya Publishing House (10 January 2005)
  • Language : English
  • Hardcover : 319 pages
  • ISBN-10 : 8170353505
  • ISBN-13 : 978-8170353508
  • Item Weight : 500 g
  • Dimensions : 20.3 x 25.4 x 4.7 cm

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