While great for theory, some reviewers on Amazon note it may not be sufficient on its own for certain advanced competitive exams.
"Food Science" by B. Srilakshmi is a staple textbook in the Indian subcontinent and is widely prescribed in Home Science, Nutrition, and Hotel Management curricula. It serves as a foundational text for undergraduate students. The book bridges the gap between the chemical composition of food and the practical application of cooking and processing. It is particularly popular among students preparing for competitive exams in dietetics and food technology.
It emphasizes how the composition of food changes during processing and highlights the nutritive values based on National Institute of Nutrition (NIN) data. food science book by b srilakshmi pdf
: Detailed chapters focus on cereals, pulses, milk, vegetables, fruits, and spices.
The book has seen multiple revisions (including a 7th edition), often adding "Multi-Colour" features and new chapters like "World-wide Cuisine" to address global food trends. Finding the PDF While great for theory, some reviewers on Amazon
The book has undergone multiple revisions to keep pace with global culinary trends and technological advancements firstwaybookshop.com Food Science Food Science Food Science : Srilakshmi, B.: Amazon.sg: Books
You can browse significant portions of the book on Google Books to evaluate its content. It serves as a foundational text for undergraduate students
The book is a standard academic text published by New Age International Publishers . While full free PDF copies are generally restricted by copyright, physical copies are widely available as paperbacks. Book Details