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Current course
Food Technology-II
Participants
General
21 February - 27 February
28 February - 6 March
7 March - 13 March
14 March - 20 March
Lesson 15. METHODS OF PULSE MILLING – WET AND DRY ...
QUIZ 15
Lesson 16. ROASTED, GERMINATED, FERMENTED AND CANN...
QUIZ 16
21 March - 27 March
28 March - 3 April
4 April - 10 April
11 April - 17 April
18 April - 24 April
25 April - 1 May
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