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Food Science and Applications in Indian Cookery

Usha Chandrasekhar (Author)
Synopsis 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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Bibliographic information

Title Food Science and Applications in Indian Cookery
Format Hardcover
Date published: 01.01.2002
Edition 1st ed.
Language: English
isbn 8174840605
length xiv+352p.