Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 18 : Eggs

References

1. Gopalan, C., Rama sastri B.V. and Balasubramanian S.C., 1999, Nutritive value of Indian foods, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad-500007.
2. B. Srilakshmi - Food Science , New Age International Publishers, fourth edition
3. Swaminathan , M. (1988). Handbook of Food science and Experimental Foods BAPPCO, Bangalore.
4. Shakuntala Manay N, Shadaksharaswamy M (1998). Foods, Facts and principles New age international publishers, New Delhi.