NUTRITION DURING NORMAL LIFE CYCLE- 7 TO 12 MONTHS_.pdf Analysis characterization and significance of chemical constituents- proteins.pptx Cellulose and Cellulose Based Hydrocolloids.pptx INSTRUMENTAL ANALYSIS OF FOOD PRODUCTS.pptx FTS-2020-41 Seminar: Millets based phytonutrients for the prevention of formation of ROS Hazard Analysis and Critical Control Points (HACCP) Panning operation of confectionery products Mutation (General microbiology and Life sciencs) Bakery science and Confectionery Technology Setting up of a bakery unit B.Tech Food Technology Biscuit and cookies introduction Food Technology PPT Analysis of tea and coffee quality components.pptx Detection of adulteration test in spices STRUCTURE OF MEAT MUSCLE AND ASSOCIATED TISSUES.pptx primary and secondary metabolites produced by microorganisms Technology of spices and plantation crops compiled notes FCN-246 Food additives compiled notes.pdf FPT-3513 FOOD EXTRUSION TECHNOLOGY (B.TECH FOOD TECHNOLOGY) FCN-235 FOOD CHEMISTRY OF MICRONUTRIENTS FCN-124 FOOD CHEMISTRY OF MACRONUTRIENTS.pdf Ahmadnagar, Maharashtra India
Food Technologist
