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| 001 |
0000072439 |
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20220707093000.0 |
| 008 |
110505s2011 nju eng |
| 020 |
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|a 0813817463
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| 020 |
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|a 9780813817460(hardback)
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| 050 |
0 |
0 |
|a SF250.5
|b .D34 2011
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| 090 |
0 |
0 |
|a SF250.5
|b .D34 2011
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| 245 |
0 |
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|a Dairy ingredients for food processing
|c edited by Ramesh C. Chandan, Arun Kilara.
|
| 260 |
|
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|a Hoboken :
|b Wiley-blackwell ,
|c c2011
|
| 300 |
|
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|a xi, 533 p. :
|b ill. ;
|c 25cm.
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 520 |
|
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|a "Unique in its perspective and scope, Dairy Ingredients for food processing gives a complete description of various dairy ingredients commonly used in food processing operations. Section 1 of the text includes chapters on milk composition, functional properties, and basic dairy processing principles. Section 2 describes the applied aspects of using dairy ingredients in food products such as bakery products, confectionery, snack foods, dressings, desserts, infant formulas, puddings, and functional foods. The book presents a contemporary approach to the topics, and is designed to augment related books in the existing market"
|
| 650 |
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0 |
|a Dairy microbiology
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| 650 |
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0 |
|a Dairy processing
|
| 650 |
|
0 |
|a Dairy products
|
| 700 |
1 |
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|a Chandan, Ramesh C. ,
|e author
|
| 700 |
1 |
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|a Kilara, Arun ,
|e author
|
| 999 |
|
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|a 1000139158
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|