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for foodscience and technology
EXTRACTION OF OIL FROM OILSEEDS
Food science
A PRESENTATION OF PASTEURIZATION AT UNIVERSITY LEVEL...
PRINCIPLES OF FOOD SCIENCE AND NUTRITION 3 Year 6th Sem
protein: structure quality efficiency and deficiency ratio excess protein in the diet
This document gives almost every quick information related to noodle which is a extruded product.
it explains the basics of insulin dependent
A brief explanation about the Antinutrients. Details about various types, effects, methods of reduct...
Mycotoxins types and characterization
role of chemistry in food processing and preservation
In this chapter we have discussed about food and it's variety all over the India also about the...
Presently, I am a second year student of B.Tech Dairy Technology and this is the presentation which ...
Cream presentation
A strawberry is a well-known fruit and is eaten often in many places. A strawberry smel...
Vitaminas de importancia en la alimentación animal
Lamellar phase refers generally to packing of polar-headed long chain nonpolar-tail molecules in an ...
definition types advantages disadvantages instrumentation
Packaging in the confectionery industry plays a crucial role in protecting, preserving, and promotin...
Protein Efficiency Ratio (PER) is one of the method used in evaluating the quality of Protein.
Removing undesirable heat from one item, substance, or area and transferring it to another is known ...
