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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.
Define the Streak Plate Method - Pure Culture Techniques? The method was developed by Loeffler and Gaffkey in the laboratory of Robert Koch. The streak plate method depends on
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