Found 71 presentations matching your search
Carbohydrates- Amylose and amylopectin ratios for glycemic index, resistant and digestible starch, i...
The presentation in detail covers the Glycemic index and glycemic load of various kinds of food. The...
Parboiling means, precooking of rice within the husk without disturbing its size and shape. A hydro...
Cookery
Starch is a polysaccharide carbohydrate made up of glucose units linked mainly by α-1,4 and α-1,6 ...
TLE grade 8 reviewer
A fundamental imporatance of carbohydrates in food science and technology for B.Sc and M.Sc food tec...
Mmmmmm
Food Chemistry a out carbs in food
Cereals
baking is................
Society and Technology
EXTRACTION OF CELLULOSE FROM FALSE YAM FOR WOOD ADHESIVE PRODUCTION
Parboiling of Rice/Paddy
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mix...
Preparing Starch and cereals and tools and equipment needed in preparing Starch and cereal. Quarter ...
RVA
Types of spoilage, Causes of Bread Staling, How to Prevent Spoilage and Bread Staling
Students will be guided on this presentation
GRADE 10 COOKERY ABOUT SOUPS
Principles of Baking
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed frui...
DIFFERENTIAL SCANNING CALORIMETRY(DSC)
SYNTHESIS AND CHARACTERIZATION
