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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.
DIFFRACTION BY SOLIDS Diffraction performs when a wave interacts with a lattice whose dimensions are of the same order of magnitude as that of the wavelength of the waves. The
Application of mesomeric effect
Q. Crude and Dietary Fibre? Crude fibre is the organic residue which remains after the food sample has been treated with boiling dilute sulphuric acid, boiling dilute sodiu
#question.which element has the highest oxidation state and why.
general properties,diversity and magnitude of organic compound?
Reactions involved in salt analysis
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what is infiltration
functions of triglycerides The functions of triglycerides are as given (a) Triglycerides are energy reserves in the cells and tissues of living procedure. While digested, tr
internal conditioning
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