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Food Technology (Vitamins, Minerals And Enzymes (Loss of vitamins and…
Food Technology
Carbohydrates
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Viscosity, gelling ability, solubility, hydrolysis
Reactions of carbohydrates in food: Chemistry, caramelization, enzymatic and non-enzymatic browning
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Water, Importance and Activity in Foods
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Vitamins, Minerals And Enzymes
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Enzymes: specificity, catalysis and regulation
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Pigments, Dyes and Food Additives
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