The book is divided into two parts. Part I contains various recipes of bakery and confectionery products and part II contains various analytical methods for the quantification of various constituents of the prepared food and its raw ingredients. The book will be very useful for the students studying food technology, nutrition, food science & technology courses at undergraduate and post graduate level taught in Indian Universities.
xv+158 p., 25 cm
Author has done B.A.Sc. & M.Sc. in Food Technology from University of Delhi and G.J.U of Science and Technology respectively. She has also completed M.B.A in H.R from G.J.U of Science and Technology. She is currently pursuing Ph.D in Food Technology from Dr. K.N. Modi University, Rajasthan. She has completed a certificate course in Consumer Protection and a PG Diploma in Food Safety and Quality Management from IGNOU. She is ASRB NET qualified and is a certified internal auditor of ISO 22000 and ISO 9001:2000. Her articles have been published in national and international journals. She has +7 years of industry and teaching work experience.