2 options
Bakery and confectionery technology / Khalid Bashir.
- Format:
- Book
- Author/Creator:
- Bashīr, K̲h̲ālid, author.
- Language:
- English
- Subjects (All):
- Baked products industry.
- Physical Description:
- 1 online resource (284 pages)
- Edition:
- First edition.
- Place of Publication:
- New Delhi, India : New India Publishing Agency, [2023]
- Summary:
- This book offers a comprehensive exploration of bakery and confectionery technology, focusing on the nutritional and economic aspects of the bakery industry in the Indian subcontinent. It addresses the growing demand for healthier baked goods and discusses the fortification of bakery products. The authors provide insights into state-of-the-art techniques, health and safety considerations, and the improvement of nutritional quality in bakery products. Eleven chapters cover a range of topics including the economic importance of the bakery industry, quality parameters of baking ingredients, dough development, and the manufacturing of various bakery and confectionery products. The book is intended as a reference for students and researchers, incorporating both theoretical and practical aspects to serve as a baseline for future research. Generated by AI.
- Contents:
- 9789394490543_cvr - Copy.pdf
- 9789394490543_text.pdf
- 0.pdf
- Ch. 1.pdf
- Ch. 2.pdf
- Ch. 3.pdf
- Ch. 4.pdf
- Ch. 5.pdf
- Ch. 6.pdf
- Ch. 7.pdf
- Ch. 8.pdf
- Ch. 9.pdf
- Ch. 10.pdf
- Ch. 11.pdf
- 9789394490543_cvr.pdf.
- Notes:
- Description based on publisher supplied metadata and other sources.
- Part of the metadata in this record was created by AI, based on the text of the resource.
- Description based on print version record.
- ISBN:
- 9789394490543
- 939449054X
- OCLC:
- 1357503555
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