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Red Lentil
LENTIL CONTENTS Introduction Kinds of lentil Physical & chemical criteria of red lentil Flowchart / Equipments Processing Quality parameters Technologies of lentil…
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Roasted Hazelnut
Submitted by: Dilek MELEK Mustafa MUTLU Şeyma NARLIOĞLU Selçuk OK Gülşah OKUR Meryem ÖNGÖREN Instructor: Prof.Dr. Hüseyin BOZKURT •Hazelnut is known as…
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Sweet Tarhana
INTRODUCTION What is sweet tarhana PROPERTIES OF RAW MATERIAL RAW SIMIT GRAPE FOR MOLASSES WALNUT CINNAMON AND CLOVE PROCESS LINE CHART Process…
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Turkish Delight ( Lokum )
FE 401 FOOD TECHNOLOGY Name of project : Turkish Delight (Lokum) Submitted to : Prof. Dr. Sevim KAYA Submitted by : İsmail DEMİR…
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Whole Wheat Bread
FE 401 FOOD TECHNOLOGY WHOLE WHEAT BREAD INSTRUCTOR: Prof.Dr.Şenol İBANOĞLU HISTORY OF BREAD WHAT IS WHOLE WHEAT BREAD? ADVANTAGES OF WHOLE WHEAT…
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FE 218 Exams Pdf
Old FE-218 exams… …
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Food System Soruları
Gaziantep Üniversitesi Gıda Mühendisliği Bölümü çıkmış FE 218 Food System dersi soruları …
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Food Systems and Food Dispersions ( Dr. Çiğdem SOYSAL )
FOOD SYSTEMS AND FOOD DISPERSIONS FOOD SYSTEMS -Edible tissue a) fruits b) vegetables c) meat FOOD DISPERSIONS: is a continuous phase with…
