Bakery Science and Cereal Technology - Image 1

£60.00

Ingramcontent Bakery Science and Cereal Technology

Name: Bakery Science and Cereal Technology
Brand: Ingramcontent
Price: 60.0 GBP
Availability: InStock

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£60 today · previous high £60 · all-time low £56

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Description

Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat, viz., bread, cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries.

Product Specifications

Brand: Ingramcontent
Format: hardcover
ASIN: 8170359600
Category: Books > Subjects > Reference
Domain: Amazon UK
Release Date: 01 January 2013
Listed Since: 01 April 2015

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Ingramcontent Bakery Science and Cereal Technology

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