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FDSC (23)
FDSC 154 (6)

Class Notes for FDSC 154 at Drexel University

Foods: Composition, Interaction and Formulation

FDSC 154 Lecture 6: Lipids FDSC
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Lipids Lipids Water insoluble Extractable w fat colvents Three m...

Food Science
FDSC 154
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FDSC 154 Lecture 4: polysaccharides
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Polysaccharides Sources: - Plants: seeds, roots, tubers ...

Food Science
FDSC 154
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FDSC 154 Lecture 10: Carbs fdsc
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Carbohydrates (CHO) - mainly come from plant sources - ...

Food Science
FDSC 154
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FDSC 154 Lecture 11: FDSC11
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Classification of Candy 1) Crystalline - soft, smooth, ...

Food Science
FDSC 154
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FDSC 154 Lecture 5: FDSC water
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Water Foods contain different chemical molecules Chemical Composi...

Food Science
FDSC 154
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FDSC 154 Lecture 5: FDSC weights and measurements
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Measuring 1) Flour and sugar (no sift unless it's powdered sug...

Food Science
FDSC 154
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Laboratory Basics - Reference Guides

Lab safety is the cornerstone principle in this compelling Guide. A...

ANAT - Anatomy
ANAT 14
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