Bakery Science and Cereal Technology (Record no. 15397)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01435nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220121b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9788170353508 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.02 |
| Item number | KHE/BA |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Khetarpaul, Neelam |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Grewal, Raj Bala |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Jood, Sudesh |
| 245 ## - TITLE STATEMENT | |
| Title | Bakery Science and Cereal Technology |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | New Delhi |
| Name of publisher | Daya Publishing House, A Division of Astral International (P) Ltd |
| Year of publication | 2016 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 309 |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Contents<br/>1. Importance of Cereals<br/> <br/> <br/>2. Nutrient Composition of Cereal Grains<br/> <br/> <br/>3. Structure of Cereal Grains<br/> <br/> <br/>4. Milling of Wheat<br/> <br/> <br/>5. Types and Grades of Flour<br/> <br/> <br/>6. Processing and Parboiling of Rice<br/> <br/> <br/>7. Processing of Maize<br/> <br/> <br/>8. Processing of Sorghum<br/> <br/> <br/>9. Quality Control of Bread Making<br/> <br/> <br/>10. Baked Products from Soft Wheat<br/><br/>11. Macaroni Products<br/> <br/> <br/>12. Bakery Norms and Setting of Bakery Unit<br/><br/> <br/>13. Specification for Raw Material Used in Bakery<br/> <br/> <br/>14. Losses in Baking<br/> <br/>15. Bakery Sanitation and Personal Hygiene<br/> <br/> <br/>16. Prospects and Problems in Bakery<br/><br/> <br/><br/>17. Processing of Barley<br/> <br/> <br/>18. Processing of Oats<br/><br/> <br/>19. Quality Evaluation and Functional Properties Used in Baking<br/> <br/> <br/>20. Characterization and Importance of Wheat Gluten Protein in Baking<br/> <br/> <br/>21. Role of Bakery Ingredients<br/> <br/> <br/>22. Bread Making<br/> <br/> <br/>23. Cake Faults<br/> <br/> <br/><br/><br/> <br/> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Book Bank scheme for SC students |
| Withdrawn status | Lost status | Damaged status | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Full call number | Accession Number | Koha item type | Collection code |
|---|---|---|---|---|---|---|---|---|---|---|---|
| KAUAET | KAUAET | Scheme | 31/03/2018 | 1595.00 | 664.02 KHE/BA | BB 467 | Book Bank scheme for SC students | ||||
| KAUAET | KAUAET | General Stacks | 17/05/2019 | 1595.00 | 664.02 KHE/BA | 25817 | Books | Non-fiction | |||
| KAUAET | KAUAET | General Stacks | 17/05/2019 | 1595.00 | 664.02 KHE/BA | 25816 | Books | Non-fiction |