References

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 30 : Processing and Preparation of Sugar and Related Products

References

  1. B. Srilakshmi - Food Science , New Age International Publishers, fourth edition
  2. Swaminathan, M. (1988). Handbook of Food science and Experimental Foods BAPPCO, Bangalore.
  3. Shakuntala Manay N, Shadaksharaswamy M (1998). Foods, Facts and principles New age international publishers, New Delhi.
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