Bhisma

Bhisma (@parshant) on FSTDESK Forum: 2 replies and 10 threads.

1. 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

2. Fat and oil AV

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

3. TAMARIND candy

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

4. 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

5. 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…

6. 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…

7. 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 ri…

8. 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…

9. Deuterium oxide

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

10. 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.

11. Malted rice beer

    Does full malted rice beer is produce commercial or not