IMK421: Lecture 4 (8th October 2012) — Starch Gelatinization (Part 1)
IMK421 Lecture 4: Starch Gelatinization (Part 1)
IMK421: Lecture 3 ( 4th October 2012) — Molecular Organization & Granule Architecture
IMK421: Lecture 5 ( 11th October 2012) — Pasting Properties of Starch
IMK421: Lecture 2 ( 1st October 2012) — Starch Granular Structure & Composition
IMK421: Lecture 7 (25th October 2012) —Starch Modification
IMK421: Lecture 1 ( 24th September 2012) — Starch (Source & Composition)
IMK421: Lecture 8 (19th November 2012) — Overview of Technology of Fats and Oils
IMK421 : Lecture 6 ( 18th October 2012) — Starch Gelatinization (Part 2 )
IMK421: Lecture 9 ( 5th December 2012) — Extraction of Palm Oil
IMK421: Lecture 10 (3rd December 2012) — Fat Modifications
IMK421 Lecture 1: Starch (Source & Composition)
IMK421 Lecture 7: Starch Modification
IMK209: Lecture 4 (8th October 2012) — Rheological Properties of Food
Starch Gelatinization
IMK421: Lecture 11 (13th December 2012) — Changes During Deep Fat Frying
Solid Fat Content using Oxford Instruments MQC+ Solid Fat Analyser
4 GIT lecture 4
Food Emulsion: Preparation and size distribution
IMK209: LECTURE 12 (12th December 2012) — CRYSTALLIZATION (Part 4)