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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.
Hans spemann theory
Eric Davidson isolated and compared the sequences of mRNA transcripts and genomic DNA from the sea urchin. Which of the following is a true statement regarding his findings? A.
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