PRINCIPLES OF FOOD SCIENCE BHM117 2nd SEMESTER Notes
![pexels-klaus-nielsen-6294246](https://ihmnotes.net/wp-content/uploads/2023/01/pexels-klaus-nielsen-6294246-scaled.jpg)
Chapter 4
PROTEINS
![pexels-sarah-chai-7262911](https://ihmnotes.net/wp-content/uploads/2023/01/pexels-sarah-chai-7262911-scaled.jpg)
Chapter 5
FOOD PROCESSING
![pexels-rodnae-productions-7648308](https://ihmnotes.net/wp-content/uploads/2023/01/pexels-rodnae-productions-7648308.jpg)
Chapter 6
EVALUATION OF FOOD
![pexels-cameraman-alive-14998939](https://ihmnotes.net/wp-content/uploads/2023/01/pexels-cameraman-alive-14998939-scaled.jpg)
Chapter 7
EMULSIONS
![pexels-mikhail-nilov-7663144](https://ihmnotes.net/wp-content/uploads/2023/01/pexels-mikhail-nilov-7663144-scaled.jpg)
Chapter 8
COLLOIDS
![herbs-g2f571ddb7_640](https://ihmnotes.net/wp-content/uploads/2023/01/herbs-g2f571ddb7_640.jpg)
Chapter 9
FLAVOUR
![pexels-marina-leonova-7631262](https://ihmnotes.net/wp-content/uploads/2023/01/pexels-marina-leonova-7631262-scaled.jpg)
Chapter 10
BROWNING
Chapter 4
PROTEINS
Chapter 5
FOOD PROCESSING
Chapter 6
EVALUATION OF FOOD
Chapter 7
EMULSIONS
Chapter 8
COLLOIDS
Chapter 9
FLAVOUR
Chapter 10
BROWNING