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How Water content Influence the RS content?
The yield of RS formed in heat-moisture treatment is closely related to water content, which may be an inherent component of food or added during cooking. Generally, optimum water content leads to proper and complete gelatinization followed by retrogradation, thus contributing to the RS.
What are the physio-chemical properties of vitreous? PHYSIO-CHEMICAL PROPERTIES OF VITREOUS: Vitreous is a clear gel like optically empty structure. Its physio-chemical prop
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Explain the Bioavailability of nutrients? The amount of many nutrients needed in the diet depends on the absorption or bioavailability of the nutrients. Bioavailability is defi
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