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What are food hydrocolloids?
Food hydrocolloids are hydrophilic polymers of vegetable, animal, microbial or synthetic origin that generally contain many hydroxyl groups and may be polyelectrolytes. They are naturally present or added to control the functional properties of aqueous foodstuffs. Most important among these properties are viscosity (including thickening and gelling) and water binding but also significant are emulsion stabilization, prevention of ice recrystallization and organoleptic properties.
Define Endurance capacity by standard running tests? Endurance capacity, on the other hand, is measured by standard running tests in which time to exhaustion is taken as the en
In meiosis - starting from stage G1 through the completion of meiosis, how much DNA is in each stage/phase when referring to the nucleus of spermatagonia?
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How can the fact that fishes and dolphins have similar organs and similar general shape be explained? Dolphins and Fishes have similar organs and shape because although they ha
Determine the concept of imitation in the learning process The concept of imitation in the learning process is also a key developmental concept for infants and young children
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