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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.
OTHE R GLANDS - (i) Mammary glands - Study of mammary gland is mastology. Modified sweat gland. 4-5 pairs in rabbit. 1 pair in human. In opposum 25 pairs (max.).
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