Found 38 presentations matching your search
Storage Lipids
Probiotic and prebiotic (Edited by Ayan Santra)
Discover the intricate world of fats and oils in food technology with our comprehensive course. This...
hytochemistry of lipids: Introduction: definition occurrence, distribution, sources and classificat...
fermented foods
the slides discuss about the role of antioxidant enzymes during the oxidative stress in the seeds
An Introductory course for students/beginners of food science an technology.
Packaging of the cereals and cereal-based products
Food Microbiology Food spoilage
Microbial spoilage of food
plasids
Quality of Organic Products Organic products are perceived as high-quality due to their production p...
.
The all the content in this profile is completed by the teachers, students as well as other health c...
METHODOLOGY AND QUALITY CONTROL, STANDARDIZATION OF HERBAL DRUGS- PHARMACOGNOSY AND PHYTOCHEMISTRY
Pharmacognosy
Its a explanation of pointed gourd nutrition.
Body Tissues
Everything about nutrition.
Lecture note
lecture note
