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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.
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Composition of blood: Take few ml. of fresh blood in a test tube and before collecting the blood add a few drops of sodium oxalate or sodium citrate solution to prevent clot
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function of cell coat
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