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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 is the concept of Lophophore? A unique double ring of hollow ciliated tentacles that surround the oral opening in some animal phyla. There is some debate as to whether the
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Explain the Sticky Films - Food Microbiology? Sticky films or tape are pressed against the surface to be assessed. Exposed film/tape is then pressed on the agar plate and analy
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#questionwhy is urea the major nitrogenous excretory product..
Define Nutritional Requirements of Fats and Oils during Infancy? Adequate breast-feeding ensures 30 g fat intake by infants, of which 10% is linoleic acid and 1% is linolenic a
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