Fiber is an important dietary component that has several beneficial roles in our body. Various studies have proved that there is a relationship between the lack of fiber in the diet and the incidence of several common diseases. The diseases commonly associated with low-fiber diets include coronary heart disease, diabetes mellitus, diverticular disease, colon cancer, […]
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Whenever you think about bakery products, your mind goes in the direction of the finished bakery products like Bread, Cookies, and Cakes and the list is so long. But have you ever tried to go behind the science of bakery products? If you go through the science behind the bakery products, that is much more
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B.Sc 6th/M.Sc & PhD Semesters (FST) Keywords: Baked Products Science Technology and Practice Stanley P. Cauvain and Linda S. Young, Bakery and Confectionery Products Dr.Lakshmi J, Bakery Products Science and Technology Y. H. Hui, Baking Problems Solved Stanley Cauvain and Linda Young, Baking Science & Technology E.J. Pyler and L.A. Gorton, Biscuit Cracker and Cookie
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