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Class Xii Unit 23a Nutrition Food Science And Technology
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Dietary Management Of Common Conditions3a Fever Diarrhoea Constipation Pem Anaemia Obesity Diabetes And Hypertension Int
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Food Adulteration3a Common Adulterants Simple Tests And Legal Redressal
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Food Packaging3a Materials Safety Sustainability And Consumer Information
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Food Preservation3a Principles And Methods Drying Refrigeration Freezing Pasteurization Canning Pickling Jam Jelly And C
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Food Processing And Value Addition3a Basics And Emerging Trends Introductory
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Food Quality And Standards3a Fssai Bis Agmark And Codex Food Labelling Requirements
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Food Safety Management3a Hygiene Sanitation Cross Contamination Control And Haccp Concepts Introductory
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Food Science Basics3a Colloids Sols Gels And Foams Emulsions And Foaming Agents
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Food Spoilage3a Causes Microbial Enzymatic Chemical And Physical And Prevention
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Functional Properties And Reactions In Foods3a Gelatinization Dextrinization Caramelization Maillard Browning Protein De
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Meal Planning Across The Life Cycle3a Pregnancy Lactation Infancy Preschool School Age Adolescence Adulthood And Elderly
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Nutritional Assessment3a Basic Anthropometric Clinical Dietary And Biochemical Indicators Introductory
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Therapeutic Nutrition3a Principles Of Diet Therapy And Menu Planning
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