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Simranjeet Kaur

Concept of Designing Chocolate and Caramel Chhana Delights

Amelioration of Chhana based Traditional Sweetmeat into Novel Functional confectionary product

Buch

Confectionery is the collective term applied to edible products usually compounded of sugar as a common ingredient. Generally, confections are low in micro-nutrients and protein content but high in calories. Dairy based ingredients are natural and traditional ingredients which are valued by the confectionery Industry for enhancing the flavour, colour, texture and nutritional value particularly the protein profiles in many products. A number of innovative products have been realized over the last few years, intended to fortify confections with high protein. Keeping in view the demand for nutritious foods, a novel concept was designed to amelio… Mehr

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Produktdetails


Weitere Autoren: Kumar, Sunil / Kaur, Ramandeep
  • ISBN: 978-620-2-79652-1
  • EAN: 9786202796521
  • Produktnummer: 37191072
  • Verlag: LAP Lambert Academic Publishing
  • Sprache: Englisch
  • Erscheinungsjahr: 2020
  • Seitenangabe: 140 S.
  • Masse: H22.0 cm x B15.0 cm x D0.8 cm 227 g
  • Abbildungen: Paperback
  • Gewicht: 227

Über den Autor


Name: Dr Simranjeet KaurQualification: Ph.D. in LPTDesignation: Assistant ProfessorDepartment: Livestock Products TechnologyD.O.B: 29-06-1990Nationality: Indian

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