Please use this identifier to cite or link to this item:
https://egyankosh.gkpad.com/11083| Title: | Unit-4 Functions of Ingredients in Bread Making |
| Contributors: | M.M. Krishna |
| Issue Date: | 2017 |
| Publisher: | IGNOU |
| URI: | http://hdl.handle.net/123456789/11083 |
| Appears in Collections: | Block-2 Fundamentals of Bread Making |
Files in This Item:
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Welcome to eGyanKosh’s comprehensive study material for Unit-4 on the Functions of Ingredients in Bread Making, tailored specifically for IGNOU students in 2025. This resource aims to enhance your understanding of the essential components and processes involved in bread production. Whether you are a budding baker or a student delving into the science of culinary arts, this unit will equip you with valuable insights into how each ingredient contributes to the texture, flavor, and overall quality of bread. Explore our free downloadable materials to strengthen your knowledge and excel in your studies.
This page was generated on 11/07/2025
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