00867nam a2200169 i 4500008004100000020001800041040000800059082001500067100001800082245005100100260005000151300003000201500001900231520040800250650002000658700001900678251203m20182010|||d|||| |||| 001 0 eng d  a9788184870398  aGCL  a641.3bCHO10aChopra, H.K. 10aFood Chemistry /cH.K. Chopra and P.S. Panesar  aNew Delhi,bNarosa Publication House :c2010.  a569 Pages :bpbk.c24 cm.  ainclude index.  aFood Chemistry studies the chemical components of food—such as carbohydrates, proteins, fats, vitamins, minerals, and water—and how they interact during processing, cooking, storage, and digestion. It explains how these chemical reactions affect taste, texture, color, nutrition, and safety. The subject helps us understand why foods behave the way they do and how to improve quality and shelf life.  aHome-Economics 10aPanesar, P.S.