Virtual University

BT404 158 Fermentation Types Employed (V-U)

BT404 159 Bioreactors Design (V-U)

BT404 160 Future Research in food Fermentation (V-U)

BT404 161 Genetic modification of plant starch (V-U)

BT404 162 Modification of starches (V-U)

BT404 163 Functionality of Starches (V-U)

BT404 164 Application of Starches (V-U)

BT404 165 Novel Starches (V-U)

BT404 166 Biotechnology of food flavors products (V-U)

BT404 167 Production of Esters and Aldehydes (V-U)

BT404 168 Production of Alcohol and Terpens (V-U)

BT404 169 Determination of specific gravity of sugar (V-U)

BT404 170 Biotechnological approaches (V-U)

BT404 171 Factors effecting reducing sugars in potatoes (V-U)

BT404 172 Starch Synthesis (V-U)

BT404 173 Starch Degradation (V-U)

BT404 174 Starch-Sugar Balance (V-U)

BT404 175 Concept of Edible vaccines (V-U)

BT404 176 Examples of Edible Vaccines (V-U)

BT404 177 Merits and Demerits of Edible Vaccines (V-U)

BT404 178 Food marketing principles (V-U)

BT404 179 Marketing Principles (V-U)

BT404 180 The Marketing Concept (V-U)

BT404 181 The Marketing Process (V-U)

BT404 182 Application of social, legal, ethics (V-U)