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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.
BIO GEOGRAPHICAL EVIDENCE- The patterns of distribution of animals and plants in different parts of the globe are termed as biogeography. It is believed that around carbo
Consider Neuron B in the frog central nervous system whose plasma membrane has a previously unknown channel that is selectively conductive to a newly discovered tetravalent anion n
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What is the basis of classification of algae
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