Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Technology of Soft Wheat Products and Breakfast Cereals
Code
FE 463
Course Info
Ingredients of soft wheat products. Technology of biscuits, cookies, crackers and cakes. Production of breakfast cereals. 
Credit
2
ECTS
2
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