IMK421: Lecture 11 (13th December 2012) — Changes During Deep Fat Frying
IMK421 Lecture 11: Changes During Deep Fat Frying
IMK421: Lecture 5 ( 11th October 2012) — Pasting Properties of Starch
IMK421: Lecture 4 (8th October 2012) — Starch Gelatinization (Part 1)
IMK421: Lecture 3 ( 4th October 2012) — Molecular Organization & Granule Architecture
IMK421 : Lecture 6 ( 18th October 2012) — Starch Gelatinization (Part 2 )
IMK421: Lecture 8 (19th November 2012) — Overview of Technology of Fats and Oils
IMK421: Lecture 1 ( 24th September 2012) — Starch (Source & Composition)
IMK421: Lecture 9 ( 5th December 2012) — Extraction of Palm Oil
IMK421: Lecture 2 ( 1st October 2012) — Starch Granular Structure & Composition
IMK421 Lecture 5: Pasting Properties of Starch
IMK421: Lecture 10 (3rd December 2012) — Fat Modifications
F.2.3 Deduce the stability of fats and oils from their structure.
Eigenschaften von Stärke
ILSI NA: In vitro digestibility and physiological effects of starch...(Qin Zhao and Maria Stewart)
Starch under the microscope
Starch Gelatinization
IMK421: Lecture 7 (25th October 2012) —Starch Modification
IMK209: LECTURE 11 (5th December 2012) — CRYSTALLIZATION (PART 3)
Triglycerides