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Introduction to food engineering

By: Singh, R. PaulMaterial type: Text

TextPublication details: Amsterdam ; ELSEVIER ACADEMIC PRESS ; 2018Edition: 5th edDescription: 867 pISBN: 9789351073499Subject(s): Food ScienceDDC classification: 664 SIN-I

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			664 SIN-I (Browse shelf(Opens below))	Available
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Text Reference	Central Library	Reference		Not For Loan	101773

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Previous	664 SIN-F Formulation and development of nutritious sattu adn its evaluation	664 SIN-F Feasibility of aloe vera gel in development of herb bread	664 SIN-I Introduction to Food Engineering	664 SIN-I Introduction to food engineering	664 SIN-S Storage Stability of Coloured Substances in Thermally Processed and Raw Chilli (Capsicum annum) Powder	664 SR 38 F Fruit And Vegetable Preservation Principles & Practices	664 SRI- D Dietetics	Next

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