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Cheese_Food Biotechnology_Undergraduate
Wine production, Wine Processing, Types, Distribution, FActs
Study of and marketing strategies for cold pressed oils in India
In recent years, in functional foods, plant-derived nutraceuticals and dietary supplements have embo...
Physicochemical properties of food
mycology
Breeding aspects of carrot
Factors causing spoilage - Carbohydrates, Proteins, Fats - Rancidity, Oxidative changes, Enzymes
CARBOHYDRATE GUM
Alcoholic beverages are drinks that contain ethanol (ethyl alcohol) as a primary component, produced...
french-food,food of France,Top foods of France
Lectuer 2 carbohydrate and salt and vitamins milk Lactose is the major carbohydrate fraction in milk...
now to about up & it's language
Minimal Processing of Fruits & Vegetables.pptx
tablet
types of Non distilled beverages
dar aijaz from pandushan shopian kashmir
DIFFERENT INDIVIDUAL CONCEPTS IN FFOOD SCIENCE
It deals about advantages,Disadvantages, Properties and types of biodegradable plastics and their ap...
PHYSICO CHEMICAL PROPERTIES OF GHEE REESIDUE (BY PRODUCTS)
this is my school project and this ppt is selected by CBSE and I have got the award and 10000rs
Presentation for microbiology students. contains brief description of few kinds of microorganisms af...
