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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.
Alterations occurring in egg The quality, flavour, composition and functional properties of eggs are adversely affected more rapidly and to a greater extent by the speed and co
features and clasification phylumechenodremate
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What is the meaning of Visuoperceptive disorders It relates to the way in which brain damage impairs people's ability to adapt to the visual world and the concepts used to trea
what is the name of the valve that separates the chamber?Why is that valve necessary?
Where do the two neuronal pathways diverge For both the neuronal pathways i.e. light reflex and near reflex the efferent fibres go to are 3rd cranial nerve and then to sphinct
Explain about the Biuret Method? The Biuret reaction was one of first colorimetric assays developed for protein estimation. It is most often used in applications requiring a fa
Food Sources of Proteins Food protein sources can be divided into 3 major categories: a. Protein of Animal Origin b. Protein of Plant Origin c. Single cell protein
Convulsive Disorders Definition Convulsion is a series of forceful in voluntary contraction and relaxation of voluntary muscles due to disturbance of brain function. It i
A small family was traveling in the car when a minor accident happened. The children in the back seats were wearing lap belts, but still sustained numerous bruises about the abdome
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