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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 Sugar is used in Bakery Application? In bakery applications, sugars are used to impart flavor, aroma and color. During the mixing process, excess gluten development can mak
Feeding Mechanisms of Animals All animals have evolved successful methods for extracting their required nutrition from the environment. Thus we find a diversity of feeding mec
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details on phylum protozoa
what are the advanced characters of phylum annelida that cannot be found in other phyla?
Explain the Food preparation and Cooling - Canning? Food preparation - Preparation methods will change with the type of food. For fruit, cutting to size, washing, grading, peel
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Triacylglycerols are synthesized from fatty acyl CoAs and glycerol 3-phosphate.The glycolytic intermediate dihydroxyacetone phosphate is first reduces to glycerol 3-p
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Question : Explain the main steps in the mongoose bioassay and the mouse bioassay as conducted for testing ciguatera in Mauritius? (i) Provide a brief description on the beh
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