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Introduction to food chemistry

By: Gopalani, SureshMaterial type: Text

TextPublication details: New Delhi ; Cyber Tech Publication ; 2012Description: 256 pISBN: 9789350530030Subject(s): Food ScienceDDC classification: 664 GOP-I

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			664 GOP-I (Browse shelf(Opens below))	Available
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Text Reference	Central Library	Reference		Not For Loan	101339

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Previous	664 GOD-O Optimization of levels of ingredients for the production of biscuits and cake fortified with juice, arils and peel powder (Bagasse) of fresh pomegranate (Punica granatum)	664 GOL-D Development of therapeutic Multigrain cookies	664 GOL-S Standardization of instant chakli using kutki and different pulses	664 GOP-I Introduction to food chemistry	664 GOS-F Formulation and development of nutri-rich ragi (Eleusin coracana L.) food products	664 GOU-F Few Functional Properties of Fababean (Vicia faba L.) Flour	664 GUP-D Development and evaluation of malted sorghum and finger millet flakes ( Poha)	Next

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