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Oxidized starch
Coating and sealing agent, emulsifier, dough conditioner for bread, binding agent as gum Arabic replacer, lemon curd manufacture, salad cream, mayonnaise.
Starch acetates
Starch acetates: Stabilizer and thickener in baked, frozen, canned, dry foods and gravies.
Explain Magnetic Stirrer - Food Microbiology It can be used for mixing ingredients at the time of media or reagents preparation. Mixing happens with spinning of a teflon coat
Phosphorus Phosphorus has been known as “master mineral” because it is involved in most metabolic processes. Phosphorus, which is stored in bones and teeth, is often discussed
1. Name four experimental techniques to determine protein-protein interactions other than X-ray & NMR techniques. 2. How common are Coiled-coil motifs? Where are they found? Giv
Define Commodity Topics of Food Science? All issues of food science and technology of certain commodity groups, including milk and milk products (fluid milk and derivatives, ic
proteins contain
What is the difference between the amphibian heart and the reptile heart? The reptiles have double and incomplete circulation too, three heart chambers (two atria and one ventr
Explain National Nutritional Anaemia Prophylaxis Programme? National Nutritional Anaemia Prophylaxis Programme addresses iron and folate deficiency anaemia (IDA). Preschoolers
Define about the Population Dynamics? In this unit, we are going to study about human population who eventually suffer from these problems. Why do we want to study about human
What are the four initial stages of the embryonic development? The four initial parts of the embryonic development are the morula stage, the blastula stage, the gastrula stage
State the Foot examination of a diabetic patient Foot examination of a diabetic patient is very crucial in early detection and proper treatment of foot problems. In every fol
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