Lecture-03 || BA, BSc, BCom Second Year || IVth Semester || Food Processing || MCQ on Minor Subject of Skill Development || BU Exam Solve Paper-2023 II
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New Syllabus for Skill Development coarse BA/B.Sc/B.Com 2nd year 4th semester, Introduction of Food Processing, Definition and scope of Food processing and preservation, Sources of food, food groups, scope and benefit of industrial food processing, processed foods of different categories and related industries, Bakery products and its importance, Preparation of yeast bread, cakes, cookies, Importance of fruits and vegetables, Preparation of fruit squash, jam, pickle, tomato ketchup, Importance of milk and milk products. Methods of pasteurization of milk, Preparation of milk products; paneer, butter, yoghurt, Importance of cereals and pulses, Preparation of plasta, noodles, cornflakes, Dry milling of pulses,
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