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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.
Avian tuberculosis The infection in poultry usually occurs from ingestion of contaminated food and water. The lesions develop in spleen, liver and intestines; less frequently
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how temperature acts as limiting factor explain?
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Define Fish as a rich source of protein? The edible portion is skeletal muscles of the body. Even though the skeletal muscles of different animals are basically similar, fish s
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