HTF579: Experimental Perspective of Food / Faculty of Hotel and Tourism Management
This course consists of the study of basic structural properties of food with the effects from methods of manipulation and types of ingredients. The topics includes carbohydrate, proteins,fats and oils, colours, and the processes that influence its characteristics such as; caramellization of sugar,...
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| Format: | Teaching Resource |
| Language: | English |
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| Online Access: | https://ir.uitm.edu.my/id/eprint/98953/1/98953.pdf https://ir.uitm.edu.my/id/eprint/98953/ https://aims.uitm.edu.my/ |
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