Bhisma — FSTDESK

What is the effect of dry/wet mixing of guar gum in oil content reduction on noodles

what is the effect of dry/wet mixing of guar gum in oil content reduction on noodles
Fat and oil AV

How we can control the Acid value of plam oil during the deep frying.
TAMARIND candy

Does anyknown known the basic process to make TAMARIND candy in commercial way. Normally in indian its call imli candy
Chicken feather to edible meat

Through internet. I came to knew Sorawut Kittibanthorn have convert chicken feather into meat. Does its possible?. Whats its a basic science
Dairy problem

Why does milk become long and sticky like elastic when boiling after a long gap? Is it cheese or is there something wrong mixed with the mi…
Dry ginger and chilly powder

I am doing research on phytic and antioxidant property of try ginger and chill powder. would help providing the knowledge about is as some…
Plastic rice

In Market. we came ko known that.when we cook a rice and make it round. its bounce like a ball. what is the main reason to bounce that rice…
Human eat the food, first by its eyes

They was famous saying human eat the food, by their eyes at first. I want to known what type of color packing material will be the best to…
Deuterium oxide

Can any one say its advantage as well as disadvantage of Deutium oxide.. How it can be remove from processing
New challenges for food engineers

Have you got any list of challenges to be solved in food production, food preservation, food technology, food science, packaging etc.
Malted rice beer

Does full malted rice beer is produce commercial or not