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Food Ingredient Functionality

Wageningen University (WUR)

Hier vind je de beste samenvattingen om te slagen voor Food Ingredient Functionality. Er zijn o.a. samenvattingen, aantekeningen en oefenvragen beschikbaar.

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Food Ingredient Functionality Summary

  • Samenvatting

    Food Ingredient Functionality Summary

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    18
    maart 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
    $11.15 Meer Info
Summary and Lecture Notes Food Ingredient Functionality

  • Samenvatting

    Summary and Lecture Notes Food Ingredient Functionality

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    2
    98
    oktober 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
    $18.89 Meer Info
Summary reader polysaccharides (FCH30306)

  • Samenvatting

    Summary reader polysaccharides (FCH30306)

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    2
    14
    oktober 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
    $6.19 Meer Info
Samenvatting Food Ingredient Functionality (FQD30306)

  • Samenvatting

    Samenvatting Food Ingredient Functionality (FQD30306)

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    2
    41
    oktober 2021
    2020/2021
  • to prepare yourself for the exam of FIF in period 1
  • natashadharma97
    $8.26 Meer 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
    oktober 2020
    2020/2021
  • bsc_msc_food_technology
    $4.12 Meer 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
    oktober 2020
    2020/2021
  • bsc_msc_food_technology
    Gratis Meer 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
    oktober 2020
    2020/2021
  • bsc_msc_food_technology
    $4.12 Meer Info
Answers and explanation test exam (Food Ingredient Functionality)

  • Tentamen (uitwerkingen)

    Answers and explanation test exam (Food Ingredient Functionality)

  • 4.8
    (4)
    4.8
    2
    6
    oktober 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
    $4.12 Meer Info
Summary Food Ingredient Functionality (complete course content!!)

  • Voordeelbundel

    Summary Food Ingredient Functionality (complete course content!!)

  • 5.0
    (1)
    5.0
    48
    7
    oktober 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
    $6.96 Meer Info
Summary Food Ingredient Functionality - Protein part

  • Samenvatting

    Summary Food Ingredient Functionality - Protein part

  • 4.7
    (4)
    4.7
    3
    6
    oktober 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
    $4.71 Meer Info
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