Chocolate, Processing. Food science and technology. ICAR ASRB NET
Автор: ASRB-ICAR NET Food Science and Technology
Загружено: 2023-05-23
Просмотров: 748
Описание:
PREPRATION OF ICAR ASRB NET FOOD SCIENCE AND TECHNOLOGY
BUY NOTES BY CONTACTING ON WHATSAPP NO
9056821918
CHOCOLATE
▪︎INTRODUCTION
▪︎PROCESSING OF MAKING CHOCHLATE
HARVESTING
BREAKING OF PODS
FERMANTATION
DRYING
MIXING AND BLEDING
REFINING
CONCHING
TEMPERING
MOULDING
•USES OF CHOCLATE
• HEALTH BENEFITS OF CHOCHLATE
•TYPES OF CHOCHLATE
MILK CHOCHLATE
CADBURY
DARK CHOCHLATE
MODELING
COMPOUND
SEMISWEET
BUTTERSWEET
UNSWEETENED
RAW CHOCLATE
• ASRB - ICAR NET Food technology full infor... . detailed information about icar asrb net food technology
• ICAR Food tech Net Preparation classes/ Un... . introduction to food technology
• Food engineering/Packaging or labelling . food engineering packaging and labelling
• Wheat Structure, Composition, Milling, Rhe... . wheat structure rheology milling enzymes
• BREAD, KINDS, MANUFACTURING, SPOILAGE ,etc. . bread fully explained
biscuits full topic
• Biscuit, Manufacturing, Classification of ...
food additives
• Food additives
millets
• Millets, Composition, Nutritional signific...
• MILK AND MILK PRODUCTS ( ICAR ASRB NET PRE... . milk and milk product
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