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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.
Explain Hazard Hazard : A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
What are the types of cell respiration? There are two types of cell respiration: aerobic cell respiration, a reaction with participation of molecular oxygen (O2), and anaerobic
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Define some major source of sodium and chloride? The major source of sodium and chloride is common salt added to our food in the form of sodium chloride. Naturally occurring so
Food Chain The land mass, water bodies and atmosphere are the three endowments of nature on which the living beings have to depend for their nourishment and sustenance. The
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A volcanic eruption removes all plant life from a valley below the volcano Explain why succession following the eruption is likely to happen more quickly on the valley floor than o
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