Starch Gelatinization and Retrogradation || Food Technology
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- This vedio explains the starch gelatinization and retrogradation process, constituents of starch amylose and amylopectin and their structure.
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Can you please do this in English more ,i am a South African so its kind of hard to get full explanations🥺
Gelation , retrogradation and synergies all are different term
very nice more videos must be published
I dont know if you read this comment.
But the explanation was very nice. I was searching for this type of explanations. I am a south indian but i understand it very much.but if you could do like this in English it would be much more better and easy to understand for all kinds of people..❤️
Hi I m your 373th subscriber at 2 Am (03/08/21)
Btw nice content 👌 keep going
use more English
Mam please make more videos on BTech. Food tech courses.
good content but the accent is hard to understand, maybe try to speak slower
Thank you so much. For me its more helpfull and easy to understand mate. 😊
I'm looking such type of concept and I find it thanks dear👍
Food technology pe flowering stabilizer pe video?
Very nice explanation 👍
Impressive explanation
Hi r you Aditi guleriya
Yes Mam
Great job
Thankyou so much Sir 🙏 its all because of you ...whenever I revise some of the topics ..I remind of all the points that you used to put stress on
Voice 🚫🚫🚫
What?