FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 15 : Vegetables- Processing and Preparation

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.