| Publisher |
DAYA PUBLISHING HOUSE |
| Publication Year |
2016 |
| ISBN-13 |
9789351243052 |
| ISBN-10 |
9351243052 |
| Binding |
Paperback |
| Number of Pages |
173 Pages |
| Language |
(English) |
| Subject |
Food Science |
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
Dipti Sharma
Dipti Sharma is an Assistant Professor in the Department of Food Technology at a College of University of Delhi. She has her specialization in Food Science and Technology & have completed B.A. Sc. & M.Sc. in Food Technology from University of Delhi and G.J.U of Science and Technology respectively. She is 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 has more than 8 years of industry and teaching experience. She is a life member of the Association of Food Scientist and Technologists of India, Society of Indian Bakers and ISTE. Besides coordinating a number of workshops and seminars, she has presented papers at the national and international conferences. She is also in the reviewer/editorial board of journal.
Dipti Sharma
DAYA PUBLISHING HOUSE