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Define and discuss the rheological properties of common food products like sauces, dough and emulsions in context of food engineering. How do these properties affect to choose processing methods?

Created: 7 months ago | Updated: 7 months ago
Updated: 7 months ago
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৪৫ তম বিসিএস লিখিত ফুড ইঞ্জিনিয়ারিং
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ফুড ইঞ্জিনিয়ারিং

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