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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.
Describe the process of Suture removal Sutures should be removed within 1-2 weeks of their placement, depending on the anatomic location. Prompt removal reduces the risk of sut
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