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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.
A decrease in parasympathetic discharge to the heart leads to A. a decrease in the conductance of F-channels in SA node cells. B. an increase in the conductance of potassium
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which part of human body purify the blood
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