R&D concept and food microstructure
Dear FST teammates, I am looking to study more about how food microstructure work in products formulations in following categories, I am looking to have useful…
- Food R&D Emeritus reply
You should start with your university library, then search the web using carefully selected keywords like Food Hydrocolloids, Gums in baking, Food Emulsifiers, Handbook of food ad…
- Faneesh Food Tech reply
Roy I do not have access university library now. Let's start with you how do you think starch is using as emulsifiers and what are their advantage and disadvantage.
- Food R&D Emeritus reply
@Food Tech Ritual . Knowledge attained by personal effort is sweet. The web had so many information about it. I want you discover it yourself.. I seldom spoonfed people. I want th…
- Faneesh Food Tech reply
I appreciate this again roy. But believe me I have tried your advice (web). But apart from all. Those basis concept of Gelatinisation, Retrogradation and RVA (in context to starch…
- Food & Material Scientist reply
@Food Tech Ritual you have probably asked for an encyclopedia of things as visible from your list. Try one by one and learn from it.
- Faneesh Food Tech reply
Yes why not. Feel free to share your insight on any of above category.
- Food R&D Emeritus reply
@Food Tech Ritual.. Fstdesk is supposed to help solve real world food science related problems asked by members, and not to teach academic topics that can be explained in better d…
- Food & Material Scientist reply
@Food Tech Ritual why not you re read your question. Do one by one and update us here