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Food Ingredient Functionality

Wageningen University (WUR)

Here are the best resources to pass Food Ingredient Functionality. Find Food Ingredient Functionality study guides, notes, assignments, and much more.

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Food Ingredient Functionality Summary

  • Summary

    Food Ingredient Functionality Summary

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    18
    March 2024
    2023/2024
  • The following documents present my summary of the course Food Ingredient Functionality and it is based on the book provided by the university but also concepts I found difficult to understand explained from other sources. These documents contain concepts explained in an easy-to-grasp way according to my judgement.
  • kaym
    $11.64 More Info
Summary and Lecture Notes Food Ingredient Functionality

  • Summary

    Summary and Lecture Notes Food Ingredient Functionality

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    98
    October 2023
    2023/2024
  • This is a complete summary of the course Food Ingredient Functionality. Includes a summary from the reader, lecture slides, and lecture notes.
  • IsabeldeKiewit
    $19.72 More Info
Summary reader polysaccharides (FCH30306)

  • Summary

    Summary reader polysaccharides (FCH30306)

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    14
    October 2022
    2022/2023
  • I have summarized the content of the polysaccharide part of the reader for the course Food Ingredient Functionality (FCH30306). Together with the summary of the knowledge clips (see my other uploads), it form a great preparation for the polysaccharide part of the exam. Good luck studying!
  • Sannevaart
    $6.46 More Info
Samenvatting Food Ingredient Functionality (FQD30306)

  • Summary

    Samenvatting Food Ingredient Functionality (FQD30306)

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    41
    October 2021
    2020/2021
  • to prepare yourself for the exam of FIF in period 1
  • natashadharma97
    $8.62 More Info
Questions to practice exam Food Ingredient Functionality (Physics)

  • Flashcards

    Questions to practice exam Food Ingredient Functionality (Physics)

  • 5.0
    (1)
    5.0
    1
    84
    October 2020
    2020/2021
  • bsc_msc_food_technology
    $4.30 More Info
Questions to practice exam Food Ingredient Functionality (Proteins)

  • Flashcards

    Questions to practice exam Food Ingredient Functionality (Proteins)

  • 4.5
    (2)
    4.5
    15
    83
    October 2020
    2020/2021
  • bsc_msc_food_technology
    Free More Info
Questions to practice exam Food Ingredient Functionality (Polysaccharides)

  • Flashcards

    Questions to practice exam Food Ingredient Functionality (Polysaccharides)

  • 5.0
    (2)
    5.0
    4
    108
    October 2020
    2020/2021
  • bsc_msc_food_technology
    $4.30 More Info
Answers and explanation test exam (Food Ingredient Functionality)

  • Exam (elaborations)

    Answers and explanation test exam (Food Ingredient Functionality)

  • Available in bundle
    4.8
    (4)
    4.8
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    6
    October 2020
    2020/2021
    Available in bundle
  • This free document provides extra explanations on the answers of the test exam Food Ingredient Functionality. About the subjects Polysaccharides, Proteins and Physcial aspects. Written in oktober 2020. Master Food Technology (Wageningen University and Research). Also have a look at my other summaries for this course!
  • bsc_msc_food_technology
    $4.30 More Info
Summary Food Ingredient Functionality (complete course content!!)

  • Package deal

    Summary Food Ingredient Functionality (complete course content!!)

  • 5.0
    (1)
    5.0
    48
    7
    October 2020
  • Contains three summaries for the course Food Ingredient Functionality (FCH-30306) at Wageningen University (Master Food Technology) - Polysaccharides summary - Proteins summary - Physics summary
  • bsc_msc_food_technology
    $7.26 More Info
Summary Food Ingredient Functionality - Protein part

  • Summary

    Summary Food Ingredient Functionality - Protein part

  • Available in bundle
    4.7
    (4)
    4.7
    3
    6
    October 2020
    2020/2021
    Available in bundle
  • Don't feel like reading all 58 pages of the reader Food Ingredient Functionality? This summary describes all theory of the Protein part (reader, knowledgde clips, lectures) in just 6 pages! The content of the summary is: - Functionality - Variation in protein ingredients - Milk proteins - Protein modification - Other food proteins - Interaction between proteins - Solubility - Foam and emulsion properties - Viscosity, thickeners and gels Course: Food Ingredient Functionality Master Food Techno...
  • bsc_msc_food_technology
    $4.92 More Info
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