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MLL3595 - Quality Assessment and Flour Additives
2 hour(s)
Elective Type: Technical Elective
Special Funding Identifier: KS Excel in CTE Initiative
In this course, students will be introduced to and acquire an understanding of chemical analysis, physical and organoleptic issues, bacteriological and mycotoxins, enzyme activity, functional characterization, storage conditions, and flour and milled grain product additives.
Prerequisite(s): None
Course Outcomes/Procedures: MLL3595 Quality Assessment and Flour Additives Course Procedure
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