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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.
Release of Microspores Up to the tetrad stage, there is no cellulosic wall around the microspores. As you will come to know in the next unit, a unique feature of the pollen i
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