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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.
Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
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lithium and beryllium markedly differ from other members of their respective groups
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Basic dyes: These types of dyes are the hydrochlorides or zinc chloride salts of colour bases comprising basic group sets. These dyes act along with anionic sites available on
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