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Explain about the Saponins?
These are a diverse group of compounds commonly found in legumes like soybean, lentils, chickpeas, peanuts and alfalfa sprouts. They are also present in some plants which we use as flavouring agents such as herbs and spices e.g., fenugreek, nutmeg, ginseng, sage and thyme.
nutrition in euglena
Soybean protein used as stabilized dispersions Soybean protein concentrates have been used as stabilized dispersions in milk-like beverages and simulated dairy products, such a
Explain Photolithoautotrophs - Nutritional Types of Microorganisms? These microorganisms use light as an energy source, inorganic substance as electron source and CO 2 as the
Explain about the Shade Drying? Shade drying is carried out for products which can lose their colour and/or turn brown if put in direct sunlight. Products that have naturally v
Detailed General Characters
Procedure for testing Presence of Vanaspati and Rancidity in Ghee? Carry out the steps enumerated herewith for conducting this exercise. For Vanaspati Checking: 1. Take 5
Issues to be addressed by counsellor while counselling a diabetic patient The following issues should also be addressed while counselling a diabetic patient and their family me
Define the Effect of Deficiency of Vitamin K? Both excess and low intakes can have serious implications on human health, although such conditions arise rarely, these can often
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EXPLAIN THE CONSTITUENT OF FOOD GROUPS AND THEIR SOURCES
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