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Food Ingredient Functionality

Wageningen University (WUR)

Aquí están los mejores recursos para pasar Food Ingredient Functionality. Encuentra Food Ingredient Functionality guías de estudio, notas, tareas, y mucho más.

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Food Ingredient Functionality Summary

  • Resumen

    Food Ingredient Functionality Summary

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    18
    marzo 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
    $11.06 Más información
Summary and Lecture Notes Food Ingredient Functionality

  • Resumen

    Summary and Lecture Notes Food Ingredient Functionality

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    98
    octubre 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
    $18.74 Más información
Summary reader polysaccharides (FCH30306)

  • Resumen

    Summary reader polysaccharides (FCH30306)

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    14
    octubre 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
    $6.14 Más información
Samenvatting Food Ingredient Functionality (FQD30306)

  • Resumen

    Samenvatting Food Ingredient Functionality (FQD30306)

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    2
    41
    octubre 2021
    2020/2021
  • to prepare yourself for the exam of FIF in period 1
  • natashadharma97
    $8.19 Más información
Questions to practice exam Food Ingredient Functionality (Physics)

  • Tarjetas de estudio

    Questions to practice exam Food Ingredient Functionality (Physics)

  • 5.0
    (1)
    5.0
    1
    84
    octubre 2020
    2020/2021
  • bsc_msc_food_technology
    $4.09 Más información
Questions to practice exam Food Ingredient Functionality (Proteins)

  • Tarjetas de estudio

    Questions to practice exam Food Ingredient Functionality (Proteins)

  • 4.5
    (2)
    4.5
    15
    83
    octubre 2020
    2020/2021
  • bsc_msc_food_technology
    Gratis Más información
Questions to practice exam Food Ingredient Functionality (Polysaccharides)

  • Tarjetas de estudio

    Questions to practice exam Food Ingredient Functionality (Polysaccharides)

  • 5.0
    (2)
    5.0
    4
    108
    octubre 2020
    2020/2021
  • bsc_msc_food_technology
    $4.09 Más información
Answers and explanation test exam (Food Ingredient Functionality)

  • Examen

    Answers and explanation test exam (Food Ingredient Functionality)

  • 4.8
    (4)
    4.8
    2
    6
    octubre 2020
    2020/2021
  • 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
    $4.09 Más información
Summary Food Ingredient Functionality (complete course content!!)

  • Lote

    Summary Food Ingredient Functionality (complete course content!!)

  • 5.0
    (1)
    5.0
    48
    7
    octubre 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
    $6.90 Más información
Summary Food Ingredient Functionality - Protein part

  • Resumen

    Summary Food Ingredient Functionality - Protein part

  • 4.7
    (4)
    4.7
    3
    6
    octubre 2020
    2020/2021
  • 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
    $4.68 Más información
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