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Q. Can you explain Texture?
Texture indicates the characteristic of a food and would include descriptive parameters like graininess, softness, chewiness, brittleness etc. The textural qualities of a food have a relationship to the appearance of a product, as described previously and to its evaluation in the mouth as well. Mouthfeel would include the textural qualities of a food perceived in the mouth.
Construction and working of calomel electrode with a labelled diagram
priming and foaming ?
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Uses of Starch - Biomolecules (a) Starch are used as the most useful constituent of food as rice, bread, potato and corn-flour, etc. (b) Starch are used in the creation of d
The correct ground state electronic configuration of chromium atom is: (1) [Ar] 3d 5 4s 1 (2)[Ar]3d 4 4s 2 (3) [AR]3d 6 4s 0 (4
which element have highest oxidation number and why?
Q. Estimation of synthetic food colours in foods? Food colours in various products need to be isolated, identified and then quantitatively measured for their limits. Estimatio
The maximum energy is present in any electron at: (1) Nucleus (2) Ground state (3) First excited state (4) Infinite distance from the nucleus Ans: Infinite dis
How many moles of O2 are produced when 0.400 mol of KO2 reacts in this fashion? 4KO2+2CO2 ----> 2K2CO3+3O2
history and need of hofmann rearrangment
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