Food Science and Applications in Indian Cookery
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Author
Edition
1st ed.
Publisher
ISBN
8174840605
Length
xiv+352p.
Subjects
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 ...
