Compile Test
2nd Sem Food Science Notes
ETC Funding
AES CT1 Notes
Copyright © 2015 Cengage Learning® Chapter 1 Consumer Safety and Drug Regulations.
By Mochamad Nurcholis. content Food Coloring 1 Food Flavoring 2 Food Emulsifier 4 3 Food Acidulant 5 Food Antioxidant Gelatinizing Agent 6 7 Surface Active.
Dr. Syed S H Rizvi Editor in Chief Professor Department of Food Science Cornell Univeristy, USA Tel: 607-327-1082 Fax: 607-254-4868 Editorial Board Member.
Dr. Yanyun Zhao Professor Department of Food Science and Technology Oregon State University, USA Tel: 541-737-9151 Editorial Board Member.
Hanadi Baeissa Digestion & Absorption of Dietary Macronutrients & Fibre.
CARBOHYDRATES Carbohydrates are the body's main source of energy. You need about 250 grams a day. They come in two types: * Simple(sugars) * Complex(starches)
INTRODUCTION FOOD MATERIAL SCIENCE 2012/2013. Lecurers Inneke Hantoro, STP, MSc. (Inne) - Course Coordinator [email protected] Ita Sulistyawati,
Agronomy
