Logo

0
Your cart is empty empty bag

Free Delivery Worldwide on orders over $50

Х

Bakery Science and Cereal Technology

 
Neelam Khetarpaul (Author) Raj Bala Grewal (Author) Sudesh Jood (Author)
Synopsis Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries.
Read more
28.80 25.92 $ 32.00 $
Free delivery Wolrdwidе in 10-18 days Ships in 1-2 days from New Delhi Membership for 1 Year $35.00
Get it now and save 10%
Members SAVE 10% every day
BECOME A MEMBER
About the authors

Neelam Khetarpaul

Dr. (Mrs.) Neelam Khetarpaul presently working as Professor and Head, Department of Foods and Nutrition at CCS Haryana Agricultural University, Hisar is the recipient of many awards viz., Distinguished teadher Award-2000, Young Investigator Award, Ms. Manju Utreja Gold Medal and cash award for doing the best research work in the University and Best research paper Award by AFST (I), Hisar Chapter. She is the recipient of various Visiting Fellowships abroad funded by different national and international agencies and visited USA, Australia, UK, Hungary and Netherlands for academic pursuits. She has published more than 150 research papers in various journals of national and international repute and 12 books in the discipline of Food Science and Human Nutrition.

Raj Bala Grewal

Dr. (Mrs.) Raj Bala Grewal is presently as Associate Professor in Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar. She has an excellent academic record and was recipient of the All Round Best Student Award of the College and also of International Women Year Gold Medal. She was nominated as FAO Fellow for undertaking training in ‘Recent Methods in Food Science and Technology at Michigan State University, USA. She has published 4 books and 40 research papers in national and international journals.

Sudesh Jood

Dr. (Mrs.) Sudesh Jood is presently working as Associate Professor in the Department of Foods and Nutrition at CCS Haryana Agricultural University, Hisar. She has a brilliant academic record. She has been awarded Indian National Science Academy (INSA) Young Scientist Award 1993 for doing the best research work. She has been a visiting Research Scientist to the University of Reading, Department of Food Science and technology, UK from 1997-1998 on the Academic Commonwealth Staff Fellowship. She has published 50 research papers in various journals of national and international repute and one book.

Write a review
Reviews 0in total
 

Bibliographic information

Title Bakery Science and Cereal Technology
Format Hardcover
Date published: 01.01.2005
Edition 1st ed.
Language: English
isbn 8170353505
length viii+310p., Figures; Tables; References; Appendix; Bibliography; Index; 23cm.