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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.
Importance of Research in Nursing: It is the responsibility of the nursing profession to discover, verify, structure and restructure the professional knowledge through syst
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