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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.
Principle of atomic fluorescence spectrometry: In AFS, the analyte is converted within gaseous atoms in the ground state using a appropriate atomization technique. These are t
Electro refining of Copper • Electrolyte - Aqueous copper sulphate solution (acidified) • Cathode - Pure copper metal (thin rod) • Anode - Impure copper metal (thick block) • Disso
what are raw material?
THEORY OF MILLON TEST
Freons - Halogen Derivatives The chloro fluoro that is derivatives of methane and ethane are called freons. Some of the derivatives are: CHF 2 Cl (monochlorodifluoromethane)
Product Optimization Sensory analysis during this phase of product development is critical and includes extensive evaluation with many kinds of tests, each playing a specific
State the term - Ferrites Ferrites are used as ferromagnetic materials for high frequency applications like TV tubes, memory devices, high-speed switches, microwave application
WHAT ARE THE CHEMICAL PROPERTIES OF GLUCOSE?
glutamic acid standard estimation protocol
Electro refining of Copper Electrolyte - Aqueous copper sulphate solution (acidified) Cathode - Pure copper metal (thin rod) Anode - Impure copper metal (thick block
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