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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.
We have end of semester exams coming up meaning that a majority of it will be over subatomic particles
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which bones forms lhe non moving muscle attachment in
Q. Define biogeographic realm? Biogeographic regions are large areas that contain characteristic assemblages of animals and plants, d elineated on account of natural barriers s
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