Bala Raj (40 results)
- Softcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 10.05
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Condition: New. pp. viii + 312 Figures, Illus.
- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condition: New. pp. viii + 312.
- Softcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 10.81
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Condition: New. pp. viii + 312.
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 15.67
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Condition: New. pp. xi + 368.
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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US$ 21.48
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Condition: New. pp. xi + 368.
- Softcover
Seller: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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US$ 6.25
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Soft cover. Condition: New. 2nd Edition. Contents Preface 1 Importance of cereals 2 Nutrient composition of cereal grains 3 Structure of cereal grains 4 Milling of wheat 5 Types and grades of flour 6 Processing and parboiling of rice 7 Processing of maize 8 Processing of Sorghum 9 Processing of Barley 10 Processing of oats 11 Qu…ality evaluation and functional properties used in baking 12 Characterization and importance of wheat gluten protein in baking 13 Role of bakery ingredients 14 Bread making 15 Quality control of bread making 16 Baked products from soft wheat 17 Macaroni products 18 Storage of bakery ingredients 19 Bakery norms and setting of bakery unit 20 Specification for raw material used in bakery 21 Losses in baking 22 Packaging and sale of baked products 23 Bakery sanitation and personal hygiene 24 Prospects and problems in bakery Appendix Glossary of baking terms Reference IndexBakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective Through this course the students shall acquire adequate knowledge of structure nutrient composition and processing of various cereals particularly those which are used in bakery industry milling of wheat physico-chemical and functional properties of cereals role and storage of ingredients used in baking types and grades of flour baked products prepared by hard and soft wheat viz bread cakes crackers cookies wafers etc losses in baking quality evaluation standards packaging and sale of bakery products and prospects and problems of bakery industry This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries 312 pp. tables, figs (illustrator).
- Softcover
Seller: Books in my Basket, New Delhi, IndiaBooks in my Basket
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US$ 5.81
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Soft cover. Condition: New. ISBN:9788170357636.
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 15.73
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Condition: New. pp. xi + 368.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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Condition: New.
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 19.73
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Condition: New. pp. 306.
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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US$ 25.97
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Condition: New. pp. 306.
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 19.30
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Condition: New. pp. 306.
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 25.51
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Condition: New. pp. viii + 311 Figures, Illus.
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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US$ 31.22
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Condition: New. pp. viii + 311 Index 2nd Impression.
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 26.90
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Condition: New. pp. viii + 311.
Published by Book Enclave
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 12.45
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Condition: New. pp. vi + 248.
- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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US$ 40.42
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Condition: New.
- Softcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 36.40
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Condition: New.
Published by Book Enclave
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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US$ 18.64
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Condition: New. pp. vi + 248.
Published by Book Enclave
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 13.36
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Condition: New. pp. vi + 248.
- Softcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 38.50
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Condition: New.
- Hardcover
Seller: Books in my Basket, New Delhi, IndiaBooks in my Basket
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US$ 29.34
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Hardcover. Condition: New. ISBN:9788170353508.
- Hardcover
- International Edition
Seller: UK BOOKS STORE, London, LONDO, United KingdomUK BOOKS STORE
Contact seller5-star sellerInternational EditionCondition: New
US$ 60.64
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Hardcover. Condition: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requ…ested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
The Max Effect: Almost Unstoppable (Bedtime Stories for Children)
Lakshmi, Rama; Perumal, Mahendra; Raj, Govinda; Subramanian, Bala
Language: English
Published by Independently published, 2025
Series: Bedtime Stories for Children, Book 2 of 3. Book 2 of 3 - Bedtime Stories for Children
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
Contact seller5-star sellerCondition: New
US$ 54.07
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Condition: New. In.
- Hardcover
- First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
Contact seller4-star sellerCondition: New
US$ 56.25
US$ 19.95 shippingShips from India to U.S.A.Quantity: 1 available
Hardcover. Condition: New. 1st Edition. Contents: Preface. 1. Importance of cereals. 2. Nutrient composition of cereal grains. 3. Structure of cereal grains. 4. Milling of wheat. 5. Types and grades of flour. 6. Processing and parboiling of rice. 7. Processing of maize. 8. Processing of Sorghum. 9. Processing of Barley. 10. Proc…essing of oats. 11. Quality evaluation and functional properties used in baking. 12. Characterization and importance of wheat gluten protein in baking. 13. Role of bakery ingredients. 14. Bread making. 15. Quality control of bread making. 16. Baked products from soft wheat. 17. Macaroni products. 18. Storage of bakery ingredients. 19. Bakery norms and setting of bakery unit. 20. Specification for raw material used in bakery. 21. Losses in baking. 22. Packaging and sale of baked products. 23. Bakery sanitation and personal hygiene. 24. Prospects and problems in bakery. Appendix. Glossary of baking terms. Reference. Index. Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat viz. bread, cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries. (jacket).
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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US$ 80.91
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Condition: New.
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
US$ 83.58
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Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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US$ 80.40
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Condition: New. In.
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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US$ 80.38
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Condition: New.
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
US$ 88.35
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Condition: As New. Unread book in perfect condition.
