Explain lamda and kappa-carrageenan, Biology

Assignment Help:

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.

 


Related Discussions:- Explain lamda and kappa-carrageenan

How many chromosomes in a mouse cell, Mice (Mus musculus) have 40 chromosom...

Mice (Mus musculus) have 40 chromosomes per diploid cell (2n=40). How many double- stranded DNA molecules, and how many chromosomes are there in a mouse cell that is in the G2 stag

Cation and anion, what is cation and anion? list of cation and anion and it...

what is cation and anion? list of cation and anion and its biological function?

Bacteria and archea, Based on the scientific name. Streptococcus agalactia...

Based on the scientific name. Streptococcus agalactiae what morphology would you expect these cells to have?

What is soil fertility evaluation, Soil fertility evaluation  In order ...

Soil fertility evaluation  In order to maintain soil fertility, nutrients removed from the soil by crops must be restored by the application of manures and fertilizers.  The se

Signal for ribosome to begin translating the transcript, Which of the follo...

Which of the following serves as a signal for the ribosome to begin translating the transcript? A. Addition of the poly a tail to the 3' end of the transcript B. Deamination

Zoonoses disease-brucellosis, Brucellosis Brucellosis is a global probl...

Brucellosis Brucellosis is a global problem because of its public health and economic implications. It is one of the serious diseases affecting livestock all over the worlds th

How does the male gamete penetrate the egg cell, How does the male gamete p...

How does the male gamete penetrate the egg cell? How does the female gamete protect itself from the entrance of more gametes after the entrance of the first sperm cell? The spe

Explain food applications of xanthan, Explain Food Applications of xanthan ...

Explain Food Applications of xanthan Xanthan gum is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations, endowing it w

The main causes of the loss of biological diversity, What are the main caus...

What are the main causes of the loss of biological diversity nowadays? The biggest dangers to biological diversity today are the action of humans. The most of them is the destr

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd