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Food Science And Processing

  •  Lessons 16
  •  No. of Downloads 783
  •  Course Type Post Graduate
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FOOD GROUPS , FOOD GUIDE PYRAMID AND ITS IMPORTANCE , FOOD AS A SOURCE OF NUTRIENTS

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OBJECTIVES OF COOKING,PROCESSING,PRESERVATION,METHODS OF COOKING WITH THEIR MERITS AND DEMERITS

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CEREALS AND MILLETS

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PULSES

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NUTS AND OILSEEDS

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MILK AND MILK PRODUCTS

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FRUITS AND VEGETABLES

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LEAVENING AGENTS

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FLESH FOODS

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EGGS

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SUGAR AND ITS PRODUCTS

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BEVERAGES AND APPETIZERS

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EFFECT OF COOKING AND HEAT ON NUTRITIVE VALUE OF FOODS

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CONVENIENCE FOODS

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SPICES AND HERBS

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FATS AND OILS

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