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Define Surface properties of Proteins?
The surface properties relates primarily to surface tension, emulsification and foaming characteristics of proteins, which are discussed herewith:
Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
Say about thikka desease of ground nut
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Ed e m a It refers to excessive accumulation of fluid in tissue spaces caused by disturbance in the fluid interchange between capillaries, tissue spaces and lymphatic vessel
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