HTF579: Experimental Perspective of Food / Faculty of Hotel and Tourism Management

This course consists of the study of basic structural properties of food with the effects from methods of manipulation and types of ingredients. The topics includes carbohydrate, proteins,fats and oils, colours, and the processes that influence its characteristics such as; caramellization of sugar,...

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Bibliographic Details
Main Author: UiTM, Faculty of Hotel and Tourism Management
Format: Teaching Resource
Language:English
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/98953/1/98953.pdf
https://ir.uitm.edu.my/id/eprint/98953/
https://aims.uitm.edu.my/
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