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Home » Basic and Health Sciences » Biology » Biotechnology (V-U) » Food Biotechnology (V-U) » BT404 002 Food composition (V-U)

BT404 002 Food composition (V-U)

Course:Food Biotechnology (V-U)
Discipline:Basic and Health Sciences
Institute:Virtual University
Instructor(s): Dr. Zaffar Mehmood
Level:Undergraduate

Food Biotechnology (V-U)

BT404 001 Introduction to Food, Definitions (V-U)
BT404 002 Food composition (V-U)
BT404 003 Water Contents in foods (V-U)
BT404 004 Carbohydrates Contents of food (V-U)
BT404 005 Proteins contents of Food (V-U)
BT404 006 Fats (V-U)
BT404 007 Minerals (V-U)
BT404 008 Vitamins (V-U)
BT404 009 Fiber (V-U)
BT404 010 Proximate Analysis of Food (V-U)
BT404 011 Estimation of moisture (V-U)
BT404 012 Estimation of ash in food (V-U)
BT404 013 Estimation of carbohydrates in food (V-U)
BT404 014 Estimation of protein in food (V-U)
BT404 015 Estimation of fat in food (V-U)
BT404 016 Estimation of crude fiber in food (V-U)
BT404 017 Fats and Oils (V-U)
BT404 018 Composition and Classification of F (V-U)
BT404 019 Nutritive Value and Fats and Oils (V-U)
BT404 020 Physical Properties of Fats and Oil (V-U)

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