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Food Science and Applications in Indian Cookery

Authors (s): Usha Chandrasekhar (Author)
Format: Hardcover
ISBN-10: 8174840605
Pages: xiv+352p.
Pub. date: 01.01.2002, 1st ed.
Publisher: Phoenix Publishing House Pvt. Ltd.
Language (s): English
Bagchee ID: BB1599
List price: US $ 10,00
Bagchee price: US $ 9,50
You save: (5.00%)
Member price: US $ 8,55 info

Overview for Food Science and Applications in Indian Cookery

Food science is the study of the physical, chemical, biochemical and biophysical properties of foods and their constituents on cooking, storing and processing. Food technology is the application of food science to improvement in agricultural methods contributing to increased yield and better quality of food products and processing to ensure adequate nutritional quality and optimal cost. The inter linkage between Food Science’ and ‘Food Technology’ is the field of post harvest technology which deals with the preservation, processing and preparation of foods and their packaging, storage and transportation.
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