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Explain Lamda and Kappa-carrageenan
Lamda-carrageenan at a concentration of 0.05% produces thickening and stabilization.
Sodium salts of Lamda and Kappa-carrageenan at a concentration of 0.01-0.035% gives improved dough characteristics and allows incorporation of higher levels of nonfat milk solids.
Q. Spoilage of Fish and other Sea Foods Fish and other marine foods are second only to meat and poultry as a staple animal food around the world. India is one of the important f
define inflorescence and explain in detail about it''s types
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What are the scopes of Zoology?..
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Initiation Codon is the codon at which the translation of a polypeptide chain is initiated. This is generally the first AUG triplet in the mRNA molecule from 5' end, where the rib
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