Description
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by Dipiti Sharma (Author)
The book is divided into two parts. Part I contains various recipes of bakery and confectionery products and part II contains various analytical methods for the quantification of various constituents of the prepared food and its raw ingredient. The book will be a very useful for the students studying food technology, nutrition, food science & technology courses at undergraduate and post graduate level taught in Indian Universities.
Number of Pages: 174 Dimensions: 0.44 x 9.21 x 6.14 IN Publication Date: January 01, 2016
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