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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 Determinants of Food Security - Public Nutrition? We learnt above that there is also a qualitative aspect to food security, which compels the perception of food not only
While studying evolution, a student comes across a cladogram that includes clades like amphibia, reptilia, aves, and mammalia. What must be the basal clade?
Q. Assume the gene for dimples, d, is recessive. Then assume that two individuals with the genotypes Dd and dd mate. Create a Punnett square for this mating and state the probabili
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Domestication - Wildlife It means that man has taken under his direct care the living beings which are useful to him. Through extensive breeding programmes, he has modified th
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