Bakery Science and Cereal Technology
By: Khetarpaul, Neelam | Grewal, Raj Bala
| Jood, Sudesh.
Material type: 
BookPublisher: New Delhi Daya Publishing House, A Division of Astral International (P) Ltd 2016Description: 309.ISBN: 9788170353508.DDC classification: 664.02 | Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books (General)
|
Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | Malayalam | 664.02 KHE/BA (Browse shelf) | Available | KAU_KCAEFT-25817 | |
|
Books (General)
|
Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | Malayalam | 664.02 KHE/BA (Browse shelf) | Available | KAU_KCAEFT-25816 | |
Book Bank scheme for SC students
|
Kelappaji College of Agricultural Engineering & Technology Library, Tavanur | 664.02 KHE/BA (Browse shelf) | Available | KAU_KCAEFT-BB 467 |
Browsing Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Shelves , Collection code: Malayalam Close shelf browser
|
|
|
|
|
|
|
||
| 664.02 CAU/BA Bakery Food Manufacture and Quality :Water Control and Effects | 664.02 DAS/RI Rice processing and allied operations | 664.02 KHE/BA Bakery Science and Cereal Technology | 664.02 KHE/BA Bakery Science and Cereal Technology | 664.02 KHE/BA Bakery Science and Cereal Technology | 664.02 KHE/FO Food processing and preservation | 664.02 LET/FA Farm, Dairy and Food Machinery |
Contents 1. Importance of Cereals 2. Nutrient Composition of Cereal Grains 3. Structure of Cereal Grains 4. Milling of Wheat 5. Types and Grades of Flour 6. Processing and Parboiling of Rice 7. Processing of Maize 8. Processing of Sorghum 9. Quality Control of Bread Making 10. Baked Products from Soft Wheat 11. Macaroni Products 12. Bakery Norms and Setting of Bakery Unit 13. Specification for Raw Material Used in Bakery 14. Losses in Baking 15. Bakery Sanitation and Personal Hygiene 16. Prospects and Problems in Bakery 17. Processing of Barley 18. Processing of Oats 19. Quality Evaluation and Functional Properties Used in Baking 20. Characterization and Importance of Wheat Gluten Protein in Baking 21. Role of Bakery Ingredients 22. Bread Making 23. Cake Faults
There are no comments for this item.