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Q. Can you explain Texture?
Texture indicates the characteristic of a food and would include descriptive parameters like graininess, softness, chewiness, brittleness etc. The textural qualities of a food have a relationship to the appearance of a product, as described previously and to its evaluation in the mouth as well. Mouthfeel would include the textural qualities of a food perceived in the mouth.
how many mole ratios can be obtained from the following equation? Na2S+Cd(NO3)2-2NaNo3+CdS
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what is mole
advantages of reversible reaction
The elements of first transition series from variety of oxides of different oxidation states having general formulae MO, M 2 O 3 , M 3 O 6 , MO 2 , MO 3 . These oxides are gene
what is the principle of solvent extraction?
Question : (i) What do you understand by marine biodiversity? (ii) Give full nomenclature (common and scientific names) for species from marine fauna and species from mari
Q. Colloidal systems in foods? A colloidal system is a heterogeneous system. The material that forms the base of the system is called the dispersion medium or the continuous ph
what is the structural formula for hexane-1,6-dioic acid
ENTROPY Entropy is a thermodynamic property of a system. It is denoted as S and like as the enthalpy and internal energy, it is a state function. In thermodynamic expression, e
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