| Abstract |
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. |
| Bibliography note | Includes bibliographical references. |
| Biographical note | Lakshmi Jagarlamudi isProfessor and University Head at theDepartment of Food and Nutrition, Acharya N.G.Ranga Agricultural university, College Of Home Science, Lam, Guntur, Andhra Pradesh, India. |
| Source of description | Description based on online resource; title from digital title page (viewed on February 08, 2023). |
| Issued in other form | Print version: 9781000833232 |
| Issued in other form | Print version: 1032428368 9781032428369 |
| ISBN | 9781000833218 electronic book |
| ISBN | 1000833216 electronic book |
| ISBN | 9781000833232 electronic book |
| ISBN | 1000833232 electronic book |
| ISBN | 9781003364535 electronic book |
| ISBN | 1003364535 electronic book |
| Standard identifier# |
10.1201/9781003364535 |
| Stock number | 9781003364535 Taylor & Francis |
