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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 Sampling and Analysis of Microbial Load? A food or equipment can be free of visible dirt and still be carrying microorganisms or chemicals that can cause food borne
Algae have cell wall made up of: 1. Cellulose, galactans and mannans 2. Hemicellulose, pectins and proteins 3. Pectins, cellulose and proteins 4. Cellulose, hemicellulo
what are the general characteristics of arthropods?
Magnesium - It is available in most of the plants, especially vegetables. By its deficiency diarrhoea is caused. Its important functions are - (a) Along with c
DISORDE R RELATED TO NUTRITION AND DIGESTIVE SYSTEM Malnutrition Malnutrition is improper intake of food. Malnutrion covers both undernutrition and overnutrition. Und
The Klove roughness Discrimination Test The subject must order four blocks covered with varying grades of sandpaper presented behind a blind with regards to degree of roughness
What organisms make starch? What is it used for? What organisms make glycogen? What is it used for?
which bone of rabbit is like wing?
Q. Explain working of Cerebral Cortex? Cerebral Cortex/Cerebrum: The cerebrum or the cortex is the large part of the brain and is associated with the cognitive functions of the
Avian encephalomyelitis This is an acute infectious disease of birds (3 weeks old), which is caused by a member of the genus Enterovirus in the family Picornaviridae. Epid
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