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Description
(Text)
These laboratory exercises have been designed to illustrate some of the chemical and physical principles discussed in lectures. The laboratory experience should provide a more detailed knowledge of methods and equipment used in food research and also should provide an opportunity for the student to become familiar with the main journals in which food research is reported. This manual covers information on physico chemical tests, functionality tests, rheological tests and other major quality analysis on bakery and confectionery products. This manual would serve the purpose for quality managers, graduates and industrial people in food processing.
