BT611 — Food Biotechnology (Practical)

Lectures (8)

Isolation Methods for Culturing | Food Biotechnology (Practical) | BT611P_Topic001

Preparation of Serial Dilution | Food Biotechnology (Practical) | BT611P_Topic002

Pure Culture Study of Yogurt and Bread | Food Biotechnology (Practical) | BT611P_Topic003

Pure Culture Study of Pickles and Acetic Acid | Food Biotechnology (Practical) | BT611P_Topic004

Saccharomyces | Food Biotechnology (Practical) | BT611P_Topic005

Microbial Flora - Lactobacilli and Acetobacter | Food Biotechnology (Practical) | BT611P_Topic006

Microbial Flora of Fermented Products - Aspergillus | Food Biotechnology Practical | BT611P_Topic007

Fermented Products Using Bacterial Cultures | Food Biotechnology (Practical) | BT611P_Topic008