.: VIRTUAL LECTURE :. ( click the link below )
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1   Chemistry and Technology of Fats and Oils
2   Chemistry and Technology of Starch
3   Crystallization in Foods - Principles and Applications
4   Current Development in Understanding Starch Structure
5   Emulsifiers in food system
6   Enzyme as food ingredient
7   Flour milling process
8   Food Acidulants
9   Food Colloids, Emulsions and Foams
10   Food Flavorings
11   Food Gums and Stabilizers
12   Food Ingredients -- An Overview
13   Food Processing and Preservation -- Fermentation
14   Food Processing and Preservation -- Moisture Control
15   Phase Transition and Physical State of Food
16   Rheology of Foods
17   Specialty Protein-Based Food Ingredients
18   Starch-Structure Functionality