Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques

ISBN-13: 9781032428369 / Angielski / Twarda / 2022 / 272 str.

Lakshmi Jagarlamudi

Opis

This book is a comprehensive and practical day-to-day reference for students in the discipline of Food Science and Technology. It provides a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products.

O autorze

Lakshmi Jagarlamudi is Professor and University Head at the Department of Food and Nutrition, Acharya N.G.Ranga Agricultural university, College Of Home Science, Lam, Guntur, Andhra Pradesh, India.