Handbook of Bakery and Confectionery

Released on by S.M.D. Mathuravalli
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  • Handbook of Bakery and Confectionery Book Detail

  • Author : S.M.D. Mathuravalli
  • Release Date : 2021-11-18
  • Publisher : CRC Press
  • Genre : Technology & Engineering
  • Pages : 164
  • ISBN 13 : 1000486060
  • File Size : 46,46 MB
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Handbook of Bakery and Confectionery by S.M.D. Mathuravalli PDF Summary

Book Description: Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

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Handbook of Bakery and Confectionery

Handbook of Bakery and Confectionery

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Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign

Handbook of Bakery and Confectionery

Handbook of Bakery and Confectionery

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Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign

Beverages : Processing and Technology

Beverages : Processing and Technology

File Size : 90,90 MB
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The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology,