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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.
Question 1 Write a short note on the following- Totipotency Soma clonal variation Bioreactor Virus indexing Question 2 List and explain any 4 advantages of
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The destruction of the ozone layer may be responsible for an increase in
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