Practical Manual on Functional Properties of Flour

This practical manual is designed to guide students through various food processing laboratory exercises, focusing on methods and equipment used in transforming raw materials into processed foods and beverages. It includes background information on food processing, which will help students gain a deeper understanding of the scientific principles at work. Aimed at B. Tech. (Agric. Engineering), M. Tech., and Ph.D. students, the manual encourages efficient experimental performance by requiring students to read procedures in advance. The book also invites critical feedback and suggestions for future editions, ensuring continual improvement and relevance in the field of food processing.

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