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Alterations occurring in egg
The quality, flavour, composition and functional properties of eggs are adversely affected more rapidly and to a greater extent by the speed and conditions of handling, uncoated shells, storage times and temperatures.
The nutritive value of frozen and dried eggs is essentially the same as that of fresh eggs. The drying or freezing processes do not cause any significant loss of nutrients. Properly stored, dried and frozen eggs show no subsequent nutrient loss. This observation can be substantiated by the following facts.
What are the functional properties of gums that are considered to be important in food industries? The functional properties of gums that are considered to be important in foo
Define Procedure for Testing the Presence of Starch in Milk 1. Take 1 ml of milk sample in a test tube. 2. Add few drops of iodine solution. (2.5 gm of iodine is dissolved i
Self-Pollination - Types of Pollination Self-pollination refers to the transfer of pollen grains from the anther to the stigma of the same flower. In chasmogamous flowers the
The substance that is worked on by an enzyme is called: a. product b. coenzyme c. substrate d. inhibitor
Cilia and flagella are structures found in various prokaryotes as well in some eukaryotic cells. They play defense, nutrition and movement roles for the cell. In eukaryotic cells o
Condensed which is specialised to take part in sexual reproduction of angiosperm is called
How do we define an living organism
Analysis of Developmental Potency of Nuclei The instances given above and many other observations and experimental results of this nature provide tough support to the hypothes
How do the cDNAs vary from the original genes? A. The inserted cDNA copies lack enhancers, promoters and introns. B. The genomic structures of the original gene and the ins
Define intracellular Fluid or the water within the cells? The intracellular Fluid or the water within the cells makes up about 40-4596 of the total body weight. Because the bod
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