Food+science+book+by+b+srilakshmi+pdf

Authored by Prof. B. Srilakshmi, an eminent educator with decades of experience at institutions like IGNOU and the National Institute of Nutrition, this text provides a comprehensive look at how food behaves during processing and cooking.

It offers detailed accounts of different food groups, including cereals, pulses, nuts, milk, vegetables, fruits, and spices. food+science+book+by+b+srilakshmi+pdf

The addition of chapters like "World-wide Cuisine" helps students understand international food trends. Target Audience and Academic Value Authored by Prof