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DTN102 Pratical 1 to 5 Complete Solution
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DTN102 Pratical 1 Starches Submission Solution
DTN102 Pratical 1 Starches Submission Solution Table 1: Effect of type of starch on viscosity of starch pastes. Table 2: Change in weight/volume of c... [Show More]
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DTN102 Pratical 2 Starches Solution
DTN102 Pratical 2 Starches Solution Table 1: Effect of type of starch on viscosity of starch pastes. Table 2: Change in weight/volume of cereals/pota... [Show More]
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DTN102 Pratical 3 Gluten Solution
DTN102 Pratical 3 Gluten Solution Explain the difference between hard and soft wheat. In your answer describe which flours are ideal for making bread, p... [Show More]
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DTN102 Pratical 4 Caramelisation and Maillard reactions Solution
DTN102 Pratical 4 Caramelisation and Maillard reactions Solution Post-practical questions (maximum word count 300): 1. What are reducing sugars? In y... [Show More]
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DTN102 Pratical 5 Cheese Solution
DTN102 Pratical 5 Cheese Solution Post-practical questions (maximum word count 300): How does the temperature of the milk affect the action of rennin? ... [Show More]
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DTN102 Moussaka Assessment Task Solution
DTN102 Moussaka Assessment Task Solution Introduction During the cooking and preparation process of meals, the component ingredients undergo changes... [Show More]
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