https://egyankosh.gkpad.com/45553
Title: | प्रयोग-2 पकाने की अवधि, अवशोषण अनुपात और फूलने के अनुपात ( अनुमापनी ) का निर्धारण |
Issue Date: | 2018 |
Publisher: | IGNOU |
URI: | http://egyankosh.ac.in//handle/123456789/45553 |
Appears in Collections: | प्रयोगशाला नियमावली |
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Welcome to the eGyanKosh study material page dedicated to understanding the crucial parameters in food preparation: cooking duration, absorption ratio, and swelling ratio (measurement). Whether you are a student of IGNOU or simply seeking to enhance your knowledge in culinary sciences, this comprehensive resource is designed to provide you with valuable insights and practical guidance. The materials available for free download will aid in your academic endeavors, preparing you for a thorough understanding of these essential concepts in food technology for the year 2025. Dive in to explore detailed explanations, illustrations, and examples that will enrich your learning experience and contribute to your success in the field.
This page was generated on 12/07/2025
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