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Explain Gelation
Gelation, which occurs when yolk is frozen and thawed, is apparently due to the aggregation of yolk lipoproteins because of the imbalance and shift in water. Carbohydrates prevent increase in viscosity of yolk during drying and after drying and storage.
DIFFERENCES BETWEEN PROKARYOTIC & EUKARYOTIC CELLS S . N o . CHA R AC T ERS P R O K AR Y O T I C CELL
What are the organic chemical groups that characterize carbohydrates? How are carbohydrates classified according to the presence of those groups? Carbohydrates are also called
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