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How Sugar is used in Custards?
While flour protein forms the structure of baked goods, custards are composed of egg protein structures. If the egg white solidifies too early all through cooking, the liquid ingredients form droplets in a process termed as Syneresis or weeping. Sugars delay the coagulation of egg proteins and break up clumps of protein molecules, so they finely disperse in the liquid mixture and provide a smooth and stable consistency.
International organization and zoonoses In 1962, the Food and Agriculture Organization and the World Health Organization created the Codex Alimentarius Commission (Codex) to e
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What does skin color in man shows?
TRANSPLAN T PROCEDURE - Operation is done under general anaesthesia, duration 3-4 hrs. Cut is given in the lower abdomen. Donar's kidney is transplanted retroposistonicaly
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Define ascending type of paper chromatography? The ascending type consists in dipping the lower end of the paper containing the sample spots into the solvent so that it is abov
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explain glycolysis briefly? elaborate
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