Topic Replies Activity
Please suggest me book about chocolate technology 3 May 29, 2019
Is there any body wants mango juice recipe formulation presenation and excel database 6 May 29, 2019
White cream, ingredients 1 May 29, 2019
Best database for nutritions 2 February 2, 2019
Energy savings in the company 3 May 28, 2019
Amino Acid Taste properties 1 May 27, 2019
How can we increase shelf life 2 May 23, 2019
Frozen pasta flow chart 10 May 22, 2019
Food Safety working Group in EU 2 May 19, 2019
Kidney beans(boiling, roasting, toasting and germinating) on the quality of kidney beans flour 1 May 5, 2019
What is the differences between HACCP and HARPC? 4 May 5, 2019
What is the possible utilization of the "seeds" of the fruit of Amlok or Date-plum (Diospyros Lotus)? 2 May 1, 2019
Food safety and manufacturing GPM 8 April 29, 2019
FSSAI Annual Returns Process 1 April 29, 2019
Hazelnut cream, cocoa cream, food technology 6 April 23, 2019
Chocolate panning and hard sugar panning 2 April 23, 2019
Know your food contaminated or not with a sensor attached package 3 April 19, 2019
Most interesting food fraud case 4 April 16, 2019
What is main use of yogurt in breadmaking? 14 April 15, 2019
Acceptable daily taurine and inositol norm 1 April 2, 2019
The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods 3 April 9, 2019
A video about gelatine 4 April 9, 2019
What is the main differences between chocolate and compound? 4 April 9, 2019
Artificial intelligence and industry 4.0 3 April 6, 2019
Cocoa cream with hazelnut, hazelnut spread 7 April 4, 2019
FSSC 22000 version 5 1 April 1, 2019
What is validation, what is verification? 6 April 3, 2019
Structural and Process Design in The Food Industry 5 March 28, 2019
Seminar presentation 4 March 23, 2019
Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.) 2 March 16, 2019