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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.
How to make and why one needs to make cDNA library??
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Fredrick Griffith published a series of experiments that collectively were dubbed "The Transforming Principle" in 1928. Which of the following prevented him from being able to decl
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