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Biochimie alimentaire
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المقررات الدراسية
Institut des Sciences de la Nature et de la Vie
Département des Sciences Biologiques et Agricoles
L3: Agronomie
S5: Agronomie
Biochimie alimentaire
Practical work
PWN°03 : Protein quantification using the Biuret Method
PWN°03 : Protein quantification using the Biuret Method
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PWN°03 Protein quantification using the Biuret Method.pdf
لاستعراض الملف
النشاط السابق
PWN°02 : EFFECT OF WATER ACTIVITY ON NON-ENZYMATIC BROWNING IN DIFFERENT FOOD MATRICES
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Recommended Prerequisites
Course contents
Introduction
Chapter 01: Wter in food PPT
Chapter 02: Protiens in food
Chapter 03: Lipids or Fats
Chapter 04 : Carbohydrates in Food
Chapter 05: Food systems
Water in food & water activity
Adsorption isotherm
Proteins in food
TD04 Lipids and Carbohydrates
PWN° 01: DETERMINATION OF WATER CONTENT BY OVEN DRYING METHOD
PWN°02 : EFFECT OF WATER ACTIVITY ON NON-ENZYMATIC BROWNING IN DIFFERENT FOOD MATRICES
