• Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques

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

Hardcover

Diet & NutritionTechnology & EngineeringRaw Food

Currently unavailable to order

ISBN10: 1032428368
ISBN13: 9781032428369
Publisher: Crc Pr Inc
Published: Dec 22 2022
Pages: 272
Language: English

This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.

Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries - who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology.

1 different editions

Also available

Also from

Jagarlamudi, Lakshmi

Also in

Technology & Engineering