際際滷shows by User: DipanshuKamboj / http://www.slideshare.net/images/logo.gif 際際滷shows by User: DipanshuKamboj / Mon, 24 Jul 2023 15:25:08 GMT 際際滷Share feed for 際際滷shows by User: DipanshuKamboj Data Literacy.docx /slideshow/data-literacydocx/259393274 dataliteracy-230724152509-323bcf8a
Data Literacy]]>

Data Literacy]]>
Mon, 24 Jul 2023 15:25:08 GMT /slideshow/data-literacydocx/259393274 DipanshuKamboj@slideshare.net(DipanshuKamboj) Data Literacy.docx DipanshuKamboj Data Literacy <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/dataliteracy-230724152509-323bcf8a-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Data Literacy
Data Literacy.docx from Dipanshu Kamboj
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Risk Management Infographics by 際際滷sgo.pptx /slideshow/risk-management-infographics-by-slidesgopptx-257879778/257879778 riskmanagementinfographicsbyslidesgo-230517102526-7b8bdfbe
Risk Management]]>

Risk Management]]>
Wed, 17 May 2023 10:25:26 GMT /slideshow/risk-management-infographics-by-slidesgopptx-257879778/257879778 DipanshuKamboj@slideshare.net(DipanshuKamboj) Risk Management Infographics by 際際滷sgo.pptx DipanshuKamboj Risk Management <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/riskmanagementinfographicsbyslidesgo-230517102526-7b8bdfbe-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Risk Management
Risk Management Infographics by 際際滷sgo.pptx from Dipanshu Kamboj
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PASTA INTRODUCTION.ppt /slideshow/pasta-introductionppt/254955587 pastaintroduction-221219182011-306b18e1
Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. ]]>

Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. ]]>
Mon, 19 Dec 2022 18:20:10 GMT /slideshow/pasta-introductionppt/254955587 DipanshuKamboj@slideshare.net(DipanshuKamboj) PASTA INTRODUCTION.ppt DipanshuKamboj Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/pastaintroduction-221219182011-306b18e1-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains.
PASTA INTRODUCTION.ppt from Dipanshu Kamboj
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COMPLETE PROJECT PASTA PLANT.ppt /slideshow/complete-project-pasta-plantppt-254955492/254955492 completeprojectpastaplant-221219180518-3365b04b
Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. ]]>

Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. ]]>
Mon, 19 Dec 2022 18:05:18 GMT /slideshow/complete-project-pasta-plantppt-254955492/254955492 DipanshuKamboj@slideshare.net(DipanshuKamboj) COMPLETE PROJECT PASTA PLANT.ppt DipanshuKamboj Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/completeprojectpastaplant-221219180518-3365b04b-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains.
COMPLETE PROJECT PASTA PLANT.ppt from Dipanshu Kamboj
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COMPLETE PROJECT PASTA PLANT.ppt /slideshow/complete-project-pasta-plantppt-254955290/254955290 completeprojectpastaplant-221219173628-8b2ddb42
Basic Pasta Dough has been Made Mostly of Wheat Flour (爐爛爐項爐 爐爐 爐爐爐) or Semolina (爐伍爐爛). Regionally other Grains have been Used, Including those from Barley (爐爛), Rye (爐萎ぞ爐), Rice (爐爐鉦さ爐), and Maize (爐爐爛爐爐), as well as Chickpea Flours (爐爐爐 爐爐 爐爐爐). To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes. Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms. Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. MicroNutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron. ]]>

Basic Pasta Dough has been Made Mostly of Wheat Flour (爐爛爐項爐 爐爐 爐爐爐) or Semolina (爐伍爐爛). Regionally other Grains have been Used, Including those from Barley (爐爛), Rye (爐萎ぞ爐), Rice (爐爐鉦さ爐), and Maize (爐爐爛爐爐), as well as Chickpea Flours (爐爐爐 爐爐 爐爐爐). To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes. Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms. Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. MicroNutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron. ]]>
Mon, 19 Dec 2022 17:36:27 GMT /slideshow/complete-project-pasta-plantppt-254955290/254955290 DipanshuKamboj@slideshare.net(DipanshuKamboj) COMPLETE PROJECT PASTA PLANT.ppt DipanshuKamboj Basic Pasta Dough has been Made Mostly of Wheat Flour (爐爛爐項爐 爐爐 爐爐爐) or Semolina (爐伍爐爛). Regionally other Grains have been Used, Including those from Barley (爐爛), Rye (爐萎ぞ爐), Rice (爐爐鉦さ爐), and Maize (爐爐爛爐爐), as well as Chickpea Flours (爐爐爐 爐爐 爐爐爐). To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes. Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms. Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. MicroNutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/completeprojectpastaplant-221219173628-8b2ddb42-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Basic Pasta Dough has been Made Mostly of Wheat Flour (爐爛爐項爐 爐爐 爐爐爐) or Semolina (爐伍爐爛). Regionally other Grains have been Used, Including those from Barley (爐爛), Rye (爐萎ぞ爐), Rice (爐爐鉦さ爐), and Maize (爐爐爛爐爐), as well as Chickpea Flours (爐爐爐 爐爐 爐爐爐). To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes. Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms. Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. MicroNutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron.
COMPLETE PROJECT PASTA PLANT.ppt from Dipanshu Kamboj
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COMPLETE PROJECT PASTA PLANT.ppt /slideshow/complete-project-pasta-plantppt/254955247 completeprojectpastaplant-221219172918-51a3f762
Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. Basic Pasta Dough has been Made Mostly of Wheat Flour (爐爛爐項爐 爐爐 爐爐爐) or Semolina (爐伍爐爛). Regionally other Grains have been Used, Including those from Barley (爐爛), Rye (爐萎ぞ爐), Rice (爐爐鉦さ爐), and Maize (爐爐爛爐爐), as well as Chickpea Flours (爐爐爐 爐爐 爐爐爐). To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes. Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms. Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. Micro Nutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron. ]]>

Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. Basic Pasta Dough has been Made Mostly of Wheat Flour (爐爛爐項爐 爐爐 爐爐爐) or Semolina (爐伍爐爛). Regionally other Grains have been Used, Including those from Barley (爐爛), Rye (爐萎ぞ爐), Rice (爐爐鉦さ爐), and Maize (爐爐爛爐爐), as well as Chickpea Flours (爐爐爐 爐爐 爐爐爐). To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes. Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms. Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. Micro Nutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron. ]]>
Mon, 19 Dec 2022 17:29:18 GMT /slideshow/complete-project-pasta-plantppt/254955247 DipanshuKamboj@slideshare.net(DipanshuKamboj) COMPLETE PROJECT PASTA PLANT.ppt DipanshuKamboj Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. Basic Pasta Dough has been Made Mostly of Wheat Flour (爐爛爐項爐 爐爐 爐爐爐) or Semolina (爐伍爐爛). Regionally other Grains have been Used, Including those from Barley (爐爛), Rye (爐萎ぞ爐), Rice (爐爐鉦さ爐), and Maize (爐爐爛爐爐), as well as Chickpea Flours (爐爐爐 爐爐 爐爐爐). To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes. Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms. Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. Micro Nutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/completeprojectpastaplant-221219172918-51a3f762-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Pasta is the Italian Name Given to a Type ofStarchy Noodle or Dumpling Food or Dish Typically Made from Grain Flour, Commonly Wheat, Mixed into a Paste or Dough, Usually with Water or Eggs, and Formed or Cut into Sheets or Other Shapes. It is usually Cooked by Boiling, Baking or Frying. Rice Flour or Legumes Such as Beans or Lentils, are Sometimes used in Place of Wheat Flour to Yield a different Flavor and Texture, or As a Gluten-Free Alternative. Pasta is a Staple Food Ingredient of Italian Cuisine. Pastas are Divided into Two Broad Categories: Dried Pasta and Fresh Pasta. Most Dried Pasta is Produced Commercially Via An Extrusion Process. Fresh Pasta is Traditionally Produced by Hand, Sometimes with the Aid of Simple Machines. Fresh Pastas Available in Grocery Stores are Produced Commercially by Large-Scale Machines. Both Dried and Fresh Pastas come in a Number of Shapes and Varieties. Common Forms of Pasta include Long and Short Shapes, Tubes, Flat Shapes or Sheets, Miniature Shapes for Soup, those meant to be Filled or Stuffed, and Specialty or Decorative Shapes. In Terms of Nutrition, Cooked Plain Pasta is 31% Carbohydrates (Mostly Starch), 6% Protein, and Low in Fat, with Moderate Amounts of Manganese. Pasta may be Enriched or Made from Whole Grains. Basic Pasta Dough has been Made Mostly of Wheat Flour (爐爛爐項爐 爐爐 爐爐爐) or Semolina (爐伍爐爛). Regionally other Grains have been Used, Including those from Barley (爐爛), Rye (爐萎ぞ爐), Rice (爐爐鉦さ爐), and Maize (爐爐爛爐爐), as well as Chickpea Flours (爐爐爐 爐爐 爐爐爐). To Address Needs of People Affected by Gluten-Related Disorders (Such as Coeliac Disease, Non-Celiac Gluten Sensitivity and Wheat Allergy Sufferers), Some Recipes Use Rice or Maize for Making Pasta. Grain Flours may also be Supplemented with Cooked Potatoes. Other Additions to the Basic Flour-Liquid Mixture may Include Vegetable Purees such as Spinach or Tomato, Mushrooms, Cheeses, Herbs, Spices and Other Seasonings. While Pastas are, Most Typically, Made from Unleavened Doughs, the Use of Yeast-Raised Doughs are also known for at Least Nine Different Pasta Forms. Additives in Dried, Commercially Sold Pasta include Vitamins and Minerals that are Lost from the Durum Wheat Seeds during Milling. They are Added Back to the Semolina Flour once it is Ground. Micro Nutrients Added may include Niacin (Vitamin B3), Riboflavin (Vitamin B2), Folate, Thiamine (Vitamin B1), and Ferrous Iron.
COMPLETE PROJECT PASTA PLANT.ppt from Dipanshu Kamboj
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Basics of Robotics.pptx /slideshow/basics-of-roboticspptx-252712035/252712035 basicsofrobotics-220826121107-9031bfe6
Basics of Robotics]]>

Basics of Robotics]]>
Fri, 26 Aug 2022 12:11:07 GMT /slideshow/basics-of-roboticspptx-252712035/252712035 DipanshuKamboj@slideshare.net(DipanshuKamboj) Basics of Robotics.pptx DipanshuKamboj Basics of Robotics <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/basicsofrobotics-220826121107-9031bfe6-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Basics of Robotics
Basics of Robotics.pptx from Dipanshu Kamboj
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Basics of Robotics.pptx /slideshow/basics-of-roboticspptx/252712015 basicsofrobotics-220826120934-f1d2691f
Basics of Robotics]]>

Basics of Robotics]]>
Fri, 26 Aug 2022 12:09:34 GMT /slideshow/basics-of-roboticspptx/252712015 DipanshuKamboj@slideshare.net(DipanshuKamboj) Basics of Robotics.pptx DipanshuKamboj Basics of Robotics <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/basicsofrobotics-220826120934-f1d2691f-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Basics of Robotics
Basics of Robotics.pptx from Dipanshu Kamboj
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Constitution of India /slideshow/constitution-of-india-140448202/140448202 constitutionofindia-130117234433-phpapp01-190411130801
Constitution of India ]]>

Constitution of India ]]>
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Constitution of India from Dipanshu Kamboj
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Constitutionofindia]]>
Sun, 16 Sep 2018 06:12:04 GMT /slideshow/constitutionofindia-130117234433phpapp01/114816877 DipanshuKamboj@slideshare.net(DipanshuKamboj) Constitutionofindia 130117234433-phpapp01 DipanshuKamboj Constitutionofindia <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/constitutionofindia-130117234433-phpapp01-180916061204-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Constitutionofindia
Constitutionofindia 130117234433-phpapp01 from Dipanshu Kamboj
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PROPERTY LAW ]]>

PROPERTY LAW ]]>
Fri, 27 Jan 2017 11:32:10 GMT /slideshow/property-law-71455513/71455513 DipanshuKamboj@slideshare.net(DipanshuKamboj) Property law DipanshuKamboj PROPERTY LAW <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/propertylaw-170127113210-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> PROPERTY LAW
Property law from Dipanshu Kamboj
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Law of evidence /slideshow/law-of-evidence-70935623/70935623 lawofevidence-170112070842
LAW OF EVIDENCE]]>

LAW OF EVIDENCE]]>
Thu, 12 Jan 2017 07:08:42 GMT /slideshow/law-of-evidence-70935623/70935623 DipanshuKamboj@slideshare.net(DipanshuKamboj) Law of evidence DipanshuKamboj LAW OF EVIDENCE <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/lawofevidence-170112070842-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> LAW OF EVIDENCE
Law of evidence from Dipanshu Kamboj
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https://cdn.slidesharecdn.com/profile-photo-DipanshuKamboj-48x48.jpg?cb=1711737349 https://cdn.slidesharecdn.com/ss_thumbnails/dataliteracy-230724152509-323bcf8a-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/data-literacydocx/259393274 Data Literacy.docx https://cdn.slidesharecdn.com/ss_thumbnails/riskmanagementinfographicsbyslidesgo-230517102526-7b8bdfbe-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/risk-management-infographics-by-slidesgopptx-257879778/257879778 Risk Management Infogr... https://cdn.slidesharecdn.com/ss_thumbnails/pastaintroduction-221219182011-306b18e1-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/pasta-introductionppt/254955587 PASTA INTRODUCTION.ppt