IMK421: Lecture 9 ( 5th December 2012) — Extraction of Palm Oil
IMK421 Lecture 9: Fat Modifications
IMK421: Lecture 10 (3rd December 2012) — Fat Modifications
IMK421: Lecture 8 (19th November 2012) — Overview of Technology of Fats and Oils
IMK421: Lecture 11 (13th December 2012) — Changes During Deep Fat Frying
IMK421: Lecture 2 ( 1st October 2012) — Starch Granular Structure & Composition
IMK421: Lecture 7 (25th October 2012) —Starch Modification
IMK421: Lecture 5 ( 11th October 2012) — Pasting Properties of Starch
IMK421 : Lecture 6 ( 18th October 2012) — Starch Gelatinization (Part 2 )
IMK209: LECTURE 9 (12th December 2012) — CRYSTALLIZATION (Part 1)
IMK421: Lecture 1 ( 24th September 2012) — Starch (Source & Composition)
Lecture 9 - Polymerization / depolymerization
IMK421: Lecture 3 ( 4th October 2012) — Molecular Organization & Granule Architecture
IMK421 Lecture 2: Starch Granular Structure & Composition
PY0794 - Lecture 9
IMK209: Lecture 4 (8th October 2012) — Rheological Properties of Food
Food Emulsion: Preparation and size distribution
PRESENTATION VIDEO AGR165
10. Polymer 6 | CHEN1311
Food Safety Lecture 9