According to the official table of contents , the book is organized into several critical units: : Basic functions of food and food groups.
: Detailed chapters focus on cereals, pulses, milk, vegetables, fruits, and spices. food science book by b srilakshmi pdf
For students and professionals in the field of dietetics and nutrition, the textbook by B. Srilakshmi is considered a foundational resource. This book offers a systematic look at the composition, nutritive value, and processing of various food groups, specifically tailored to the Indian dietary context. Key Features of the Book According to the official table of contents ,
: The Multi Colour Edition is designed to be more engaging for undergraduate and postgraduate students. Detailed Chapter Overview and processing of various food groups
: Covers Cereals (gelatinization, gluten), Pulses (toxic constituents, processing), and Nuts.