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BAFS2324 - Food Chemistry II

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Tunku Abdul Rahman University College

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Physicochemical properties and sensory characteristics of chicken burger using various type of flour as filler

Determination of myoglobin content in meat

Gelation Properties of Various Types of Starch

Evaluation of the Foaming Ability of Chicken Egg on Sponge Cake Quality

Determination of total anthocyanin by ph differential spectrophotometry method & chemical properties of anthocyanin

Evaluation of thermally induced process flavour of orange juice

Determination of emulsifying ability index and emulsion stability index of o/w emulsions (egg protein) by spectrophotometric method

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