03:29
Cashew and its varieties
02:00
Sterilization | Methods of sterilization
01:04
Gluten and Allergen |Celiac Disease
01:46
Swab Test | Importance of Swab Test
00:39
HACCP | HACCP Principle
03:16
Pathogens | Infection Diseases | Food Poisoning
02:47
Protein | Types of Protein | Amino Acid
01:16
Calibration of weighing Scale |कांटे का हाड़ा कैसे करे|Kante ka hada kaise kare
03:21
Milk| Types Of Milk| Composition of Milk
02:08
Fat| Types of Fat| Food Fats
05:29
Carbohydrates And Classification of Carbohydrates| Carbs
05:18
Fermentation Process and type of Fermentation process|
03:42
Difference between Caramelization & Maillard Process|Caramelization and Maillard process.
04:14
Difference between Food Science & Food Technology ✍️
00:03
Food Tech Easy (Makes easy everything)
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