ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY B. Tech (Food Technology) Course No.: FDST 216 Credit Hours: 3 (2+1) THEORY STUDY MATERIAL Bakery and Confectionary Products Prepared by Dr.Lakshmi J‚ Associate Professor‚Dept of Food Chemistry College of Food Science and Technology‚ Bapatla Theory Lecture Outlines 1. History of Bakery and Confectionery - Present Trends - Prospects - Nutrition facts of 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23.
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Chemistry of Spices This page intentionally left blank Chemistry of Spices Edited by Villupanoor A. Parthasarathy Indian Institute of Spices Research Calicut‚ Kerala‚ India Bhageerathy Chempakam Indian Institute of Spices Research Calicut‚ Kerala‚ India and T. John Zachariah Indian Institute of Spices Research Calicut‚ Kerala‚ India CABI is a trading name of CAB International CABI Head Office Nosworthy Way Wallingford Oxfordshire OX10 8DE UK Tel: +44 (0)1491 832111 Fax:
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22.12.2009 EN Official Journal of the European Union L 342/59 REGULATION (EC) No 1223/2009 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 30 November 2009 on cosmetic products (recast) (Text with EEA relevance) THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EURO PEAN UNION‚ (5) Having regard to the Treaty establishing the European Commu nity‚ and in particular Article 95 thereof‚ Having regard to the proposal from the Commission‚ Having regard to the opinion of the European Economic
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Crop Production Techniques of Horticultural Crops 2013 HORTICULTURAL COLLEGE AND RESEARCH INSTITUTE TAMIL NADU AGRICULTURAL UNIVERSITY COIMBATORE – 641 003 Contents Part I - Fruits Page No. Chapter A - Tropical and Sub Tropical Fruits Mango .................................................................................................................. Banana .....................................................................................................
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