株式会社極東書店トップ ＞ 商品一覧 ＞ Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques.
商品詳細
Bakery and Confectionery Products: Processing, Quality Assessment, Packaging and Storage Techniques.
・ISBN 978-1-032-42838-3 paper GB£ 49.99
￥15,836.- (税込) ※（※）価格はご注文時の参考価格となります。
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| 著者・編者 | Jagarlamudi, Lakshmi, |
|---|---|
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2024 |
| ページ数 | 272 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A03-75660＞ |
解説
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.
This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.