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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 the Energy requirement in Postoperative Nutritional Care? Adequate calorie intake is critical for successful outcome of surgery and should be provided in the form of ca
Q. Why is the AIDS treatment often done with a drug cocktail? The treatment of obtain immune deficiency syndrome is often done with one or more anti-retroviral drugs of differe
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What is meant by "post-translational modification"? Give examples of post-translational modifications of the following amino acids: a. Serine b. Lysine C. Choose a third amino acid
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One way that the cortex has been parcellated is based on fine-grained anatomical differences in the composition of the cortical layers: their thickness and types of neurons that ar
Define the Food microbiology, mycology and toxicology? Use of yeasts, moulds and bacteria in production of foods and food ingredients; microbes in fermentation, processing and
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