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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.
describ ethe genral characters of phylum colentrata
The nutrient composition of the diet The nutrient composition of the diet will depend upon the type(s) and amount(s) of liquids the patient can consume. The diet is low in i
How does the sexual arousal mechanism in women facilitate fecundation? During sexual arousal in women the vagina secretes substances to neutralize its acidity therefore allowin
Associated nerves and vessels The Anterior superior alveolar, Infraorbital, and Posterior superior alveolar nerves and arteries provide both the innervation and blood supply to
Protozoa classification
Define Viscosity and Consistency of Protein Systems? Viscosity and consistency of protein systems are the important functional properties in fluid foods, such as beverages, sou
Uses of Plural Embryos Although the basic that trigger causes polyembryony are not fully understood, there has been no dearth of interest in exploiting supernumerary embryos.
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After Purchasing The following points should be considered for after purchase facilities. Avail of any training the software engineer or vendor may provide, even if it
COMMON DISEASE OF SHEEP - 1 . ANTHRAX - Persons working in wool factories may get infection by breathing. 2 . BLACK QURTER 3 . HAEMORRHAGIC S
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