03:25
STARCH ll STRUCTURE & COMPOSITION ll GELATINIZATION & RETROGRADATION ll PHYSICOCHEMICAL PROPERTY
03:12
PASTEURIZATION & STERILIZATION ll DIFFERENCE
02:30
SUBSTITUTE OF CHEMICAL CLARIFICANTS FOR CLARIFYING SUGARCANE JUICE ll LADY FINGER (OKRA) POWDER
04:10
STAGES OF LIPID OXIDATION ll AUTOXIDATION
01:09
Benefits of Eating Dates
06:33
ADULTRATION OF FRESH FRUITS BY CALCIUM CARBIDE ll TESTS TO DETERMINE THE PRESENCE OF CALCIUM CARBIDE
04:30
KETO DIET ll HOW KETO DIET AIDS IN WEIGHT LOSS ll IS IT HEALTHY?
03:27
Rancidity and Types of Rancidity
01:04
Why Food techo?
04:28
Difference between Food Borne illness & Food Poisoning
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About
This channel is related to science of food, nutrition,health, food science and technology subjects..
This channel includes online lectures and videos which would be very helpful for everyone especially food technologists whether a student or professional
This channel is advantageous to everyone including students of this field and related to it, professionals of this field and related to it.. And also to all the other people who wants to know about the food what is good or what is bad ,how to store food, what are healthy foods etc
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