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The use of the gums in various foods may affect the following functional properties:
1. Water-binding capacity
2. Rheological properties
3. Capacity to form film or gel
4. Osmotic pressure
5. Capacity to bind flavor compounds
6. Hygroscopicity
7. Chemical reactivity
8. Sweetening and taste enhancement
9. Resorption
These properties have many technological and application capabilities that include thickening, emulsification, stabilization of emulsions and foams flow properties, texture, softness retention, browning, fermentability, control of microbial and enzymatic modifications and stabilization of taste and flavor.
Endocarditis usually occurrs more frequently in men, gender derived ratios range from 1.6 to 2.5. The age specific incidence of endocarditis increased progressively after 30 years
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State the Effects of alcohol and smoking for diabetics patient A major concern with alcohol consumption is the potential danger of hypoglycaemia (low blood sugar), especially w
According to the Mendel's second law, in the crossing between homozygous individuals concerning two pairs of nonlinked alleles, AABB x aaBB, what are the phenotypical and genotypic
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