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Food Confectionery, Bakery Projects-Products, Cream, Biscuit..

We are among the reputed organizations, engaged in publishing a wide range of books & journals on Bakery And Confectionery Project. All our books and reports are printed using premium quality paper and ink that are sourced from the reliable vendors of the market. In addition to this, our expert professionals includes unique and relevant data in these reports for providing factual base information.

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Handbook of Dairy Formulations and Milk Processes Industry

Handbook of Dairy Formulations and Milk Processes Industry
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Book NameHandbook of Dairy Formulations & Milk Processes Industry
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LanguageEnglish
Country of OriginMade in India
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In 2021, India's dairy market had a value of INR 13,174 billion. Looking ahead, IMARC Group projects that the market would grow at a CAGR of 14.98 percent from 2022 to 2027, reaching INR 30,840 billion. We are regularly tracking and assessing the direct as well as the indirect impact of the pandemic while keeping in mind the COVID-19 uncertainties. These observations are cited in the study as a significant market contributor.
To fulfill anticipated demand, however, India's dairy industry has to be given new life due to the country's growing population and plateau in crop production trends. Some of the problems that must be resolved first are production, marketing, export, and infrastructure support for the expansion of the Indian dairy industry. To achieve the global quality and safety standards, dairy scientists and businesspeople should take a holistic approach to product development that includes new dimensions of value addition and more modern processing techniques.
About 4.2 percent of India's GDP as of 2020 was attributable to dairy output. According to reports, the dairy industry in India grew by 4.9 percent yearly in 2019. The Government of India reported that 187.7 million tons of milk were produced in 2018–19, with 394 grammes of milk per person per day available in India.
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Project Report of Jaggery Plant

Project Report of Jaggery Plant
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Food Chemicals, Food Aroma, Food Pigments Technology Book

Food Chemicals, Food Aroma, Food Pigments Technology Book
 
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Book NameFood Chemicals, Pigments Food Aroma Compounds
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The book Technology of Food Chemicals, Pigments Food Aroma Compounds Food colours, Biosynthesis of Food Constituents: Natural Pigments,Synthetic and Inorganic Pigments, Changes of Pigments in Anthocyanin Products, Stability of Pigments, Vanillin Synthetic Flavoring from Spent Sulfite, Betanin (Main Pigment of Red beet), Extracts of Annatto, Naturally Flavoured Food products, Vegetable Flavour , Flavour Enhancer, Tea Flavouring, Fish Flavour,Production of Food Aroma Compounds, Yellow Colour obtained from Turmeric in Food Products,Flavour of Cheddar Cheese, Volatile Components in Basil (Ocimum basilicum L.) and Thyme Leaves (Thymus vulgaris L.), Dill and Parsley Essential Oil Composition, Plant Economics of Annatto Seed Colour Extraction, Plant Economics of Caramel Colour (Food Colour), Plant Economics of Cold Flavoured Tea (Various Flavours), Plant Economics of Curcumin Turmeric Oil from Turmeric, Plant Economics of Essence for Food, Plant Economics of Flavoured Milk (Sterilized), Plant Economics of Flavours Manufacturings.
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Project Report of Manufacturing Hard Boiled Candles

Project Report of  Manufacturing Hard Boiled Candles
 
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Project Report Of Roasted Namkeen & Other Namkeen Industry

Project Report Of Roasted Namkeen & Other Namkeen Industry
 
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Project Report of Corn Flakes

Project Report of Corn Flakes
 
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Project Report on Rava Maida Idli Rava & Wheat Atta

Project Report on Rava Maida Idli Rava & Wheat Atta
 
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Project Report of Groundnut Processing Groundnut

Project Report of Groundnut Processing Groundnut
 
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Project Report of Corn Chips

Project Report of Corn Chips
 
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Project Report On Food Grade Phosphoric Acid By Thermal Process

Project Report On Food Grade Phosphoric Acid By Thermal Process
 
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Project Report on Micronutrient Fortified Energy Dense Food

Project Report on Micronutrient Fortified Energy Dense Food
 
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The Nicronutrient ingredients market was valued at US$ 4,513.92 million in 2021 and is projected to reach US$ 7,307.17 million by 2028; it is expected to grow at a CAGR of 7.1. Based on type, the ingredients market is segmented into leaves and leaf powder, oils, seeds, and others. 

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Project Report on Biscuits and Cookies

Project Report on Biscuits and Cookies
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All our books are widely appreciated by the customers for their reliability, authentic data and clear printing. These books are designed and published by expert professionals, who have years of experience and in-depth knowledge in their respective domains.
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Find UsAnkur Gupta (Manager) Engineers India Research Institute
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