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Explain Surface properties of proteins
The surface properties relates primarily to surface tension,
a) Emulsification and
b) Foaming characteristics of proteins,
Oxidized starch Coating and sealing agent, emulsifier, dough conditioner for bread, binding agent as gum Arabic replacer, lemon curd manufacture, salad cream, mayonnaise.
animals respiratory
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what year did virchow state where a cell exists there must have been a pre-existing cell
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