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IMK421: Lecture 11 (13th December 2012) — Changes During Deep Fat Frying
IMK421 Lecture 11: Changes During Deep Fat Frying
IMK421: Lecture 10 (3rd December 2012) — Fat Modifications
IMK421: Lecture 8 (19th November 2012) — Overview of Technology of Fats and Oils
IMK421: Lecture 9 ( 5th December 2012) — Extraction of Palm Oil
SILA Antioxidant
IMK421: Lecture 1 ( 24th September 2012) — Starch (Source & Composition)
Changes occurs while frying oil/fat🧪 #foodshorts #youtubeshorts #foodblogger #youtube #foodlover
IMK421 : Lecture 6 ( 18th October 2012) — Starch Gelatinization (Part 2 )
REACTIONS INVOLVED DURING DEEP FRYING OF FOOD
IMK421: Lecture 3 ( 4th October 2012) — Molecular Organization & Granule Architecture
The Frying Process And Oil Quality
