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Some of the important food hydrocolloids are listed below:
All hydrocolloids interact with water, reducing the diffusion and stabilizing it. Interaction between hydrocolloids and water depend on hydrogen bonding and, therefore, on temperature in the same way as water cluster formation. Water binding affects texture and processing characteristics, prevents syneresis and may have substantial economical benefit.
Define the Viscosity of Protein? Viscosity reflects resistance to flow. The main single factor influencing the viscosity behavior of protein fluids is the apparent diameter of
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Punnet squares
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