Later chapters expand into Vegetables and Fruits, Fats and Oils, Spices, and even Beverages. It doesn't stop at ingredients. A significant portion of the book is dedicated to topics like Food Quality Evaluation, Food Adulteration, Food Laws and Standards, Food Preservation, and the increasingly crucial subjects of Food Additives, Packaging, and Labelling.
The book "Food Science" by B. Srilakshmi is a valuable resource for anyone interested in food science. Here are some reasons why: food science book by b srilakshmi pdf