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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.
What parts of molecular forces are expected to exist between the species in any three of the following pairs constituting mixtures? (a) He and N2 (b) Cl2 and NO- 3 (c) NH
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