Practical Manual
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Collection's Items (Sorted by Submit Date in Descending order): 1 to 13 of 13
| Issue Date | Title | Contributor(s) |
| 2018 | BPVI-034 Practical Manual | M.L. Sudha; D. lndrani; Jyothsna Rajiv |
| 2018 | Experiment-1 Determination of Flour Colour/Dullness of Flour By Flour Colour Grader | - |
| 2018 | Experiment-2 Determination of Gluten Content in Wheat | - |
| 2018 | Experiment-3 Determination of Falling Number | - |
| 2018 | Experiment-4 Determination of Dough Raising Capacity | - |
| 2018 | Experiment-5 Preparation of Bread and Its Evaluation | - |
| 2018 | Experiment-6 Determination of Effect ofIngredients - Yeast, Fat and Sugar | - |
| 2018 | Experiment-7 Effect of Additives, Potassium Bromate, Ascorbic Acid, Cereal Malt and Fungal u-amylaste; Gluten; Glycerol Mono Stearate (GMS); Sodium Stearoyl-2-Lactylate (SSL); Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) and Guar Gum | - |
| 2018 | Experiment-8 Different Bread Making Methods-Straight Dough, Sponge and Dough, Activated Dough Development | - |
| 2018 | Experiment-9 Preparation of Variety Bakery Products-Buns, Rusk, Rolls, Doughnuts, Pizza, Puff Pastry | - |
| 2018 | Experiment-10 Baking of Biscuits | - |
| 2018 | Experiment-11 Determination of Effect of Ingredients-Sugar, Fat, Gms, Starch, Lecithin | - |
| 2018 | Experiment-12 Baking of Cakes-Sponge Cake and Decoration | - |
Collection's Items (Sorted by Submit Date in Descending order): 1 to 13 of 13
