Description
- ISBN-13: 9788123904986
- Publisher: CBS Publishers & Distributors
- Publisher Imprint: Cbs Publishers & Distributors
- Language: English
- Returnable: Y
- ISBN-10: 8123904983
- Publisher Date: 30 Jan 2002
- Binding: Paperback
- No of Pages: 368
Availability: In Stock
Physical Chemistry Food Processes
SKU: 9788123904986
Original price was: ₹525.00.₹393.75Current price is: ₹393.75.
Explore the fascinating world of food science with “Physical Chemistry of Food Processes”. This essential textbook, by Baianu I.C. (ISBN: 9788123904986), bridges the gap between molecular structure and functionality in food. Ideal for students, scientists, and biotechnologists, it delves into core principles, experimental techniques, and practical applications. Understand how physical chemistry shapes food processes and interactions. Perfect for undergraduate and graduate courses, this book unlocks the secrets behind food structure and its impact on taste and texture.
5 in stock
Description
Additional information
Additional information
| Weight | 0.5 kg |
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Reviews (23)
23 reviews for Physical Chemistry Food Processes
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Dhroopad Verma –
A comprehensive guide that helped me connect the dots in food science. Highly valuable and informative. I loved it!
Arvinder Singh –
Incredibly detailed and informative. Baianu I.C. provides great insights into food processes. A great read!
Vishal Kumar –
A must-have for food science students. It’s detailed, informative, and very well-written. The explanations are clear and precise.
Abhay Kumar Maurya –
I was expecting it to be great, but it was just okay. Covers basics but needs more depth.
Ritik Saini –
Good starting point, but expected more depth. It covers a wide range, but lacks in-depth analysis.
Hariharasudhan J –
A decent overview of the subject. Could use more illustrations and diagrams for the topic.
Himanshu Tyagi –
Excellent book! Really helped me grasp the complexities of food chemistry. Highly recommend it.
Govind Sharda –
It’s adequate, but not exceptional. I expected more practical examples, to be honest.
Sarthak Verma –
Essential for anyone serious about food science. The explanations are thorough and the applications are clear. A must read!
Siddharth Kumar –
A mixed bag. Some chapters are excellent, while others are confusing. Needs some editing to make it flow.
Aniruddha Khohwal –
It’s okay. Not the most engaging read, but it does cover the basics. Could be better organized.
Himanshu Singh Yadav –
Comprehensive and practical. I appreciated the focus on experimental techniques. A solid reference book.
Rounak Banerjee –
A decent resource for understanding the chemistry behind food. Some chapters are a bit dense, but overall, it’s helpful.
Vansh Maheshwari –
Useful as a reference, but not for casual reading. It’s quite dense and technical. It gets complicated.
Akshay Agnihotri –
I found this book useful, especially for understanding food texture. Some sections were tough to get through.
Nilesh Vashisht –
It’s an average textbook. Serves its purpose, but nothing extraordinary.
Prajjwal Sahu –
This book is a game-changer! It really bridges the gap between theory and practice. I would buy this again.
Aashima Chopra –
A good resource for students. It clearly explains difficult concepts. I am happy with this purchase.
Ashutosh Anil Rai –
Not bad for a textbook. Gets the job done. I would recommend to other students studying chemistry.
Akshit Singh –
One of the best books on food chemistry I’ve read. Explains complex topics in an understandable way.
Prasaanth S –
Useful, but a bit dry. The content is good, but it could use more real-world examples.
Nikunj Singhal –
A solid resource for undergraduate students. It covers all the basics and is easy to follow.
Pratyush Prabhakar –
Fantastic! This book clarified so many concepts for me. Worth every penny. The quality is great!