| Product Details »» MODERN BAKERY TECHNOLOGY & FERMENTED CEREAL PRODUCTS WITH FORMULAE |
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MODERN BAKERY TECHNOLOGY & FERMENTED CEREAL PRODUCTS WITH FORMULAE
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Price:
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Rs 1,400.00 |
| ISBN:
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9788189765330
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| Author:
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EIRI Board |
| Page: |
457
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| Product Details: |
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The book 'Modern Bakery Technology & Fermented Cereal Products with Formulae' covers various methods including Bakery Ingredients, Planning of Baker y Unit, Bakery Premixes, Chapatis and Cookies made from Wheat Flour, Characteristics of Soybean and its utilization of Preparation of bread and biscuits, Health Breads, Ingredients of Production of Bread, Manufacturing Process of Bread, Bread, External and Internal Bread Faults, Fermented Products, Cake Ingredients,Formulations of Cake, Processing of Cake, Cookies, Crackers Manufacture, Manufacturing of Pastry, Manufacturing of Icing and Decoration, Machinery Used in Bakery Unit, Oven, Packaging of Bakery, Formulae of Fermented Products, Production of Puff Pastry, Manufacturing Methods of Cookies, Manufacture of Biscuits (Assorted), Manufacturing of Cakes, Fermented Cereal Products, Macaronic Products. The book has been written for the benefit and to prove an asset and a handy reference guide in the hands of new entrepreneurs and well established industrialists.
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