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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 makes gum chewy
Number of unpaired electrons in 1s 2 2s 2 2p 3 is: (1) 2 (2) 0 (3) 3 (4) 1 Ans: 3
Q. Illustrate crystal field splitting in octahedral complexes? Initially in a free ion state (I) all the orbitals are in degenerate state. In state (11), all the five orbitals
Are there any other palatable inorganic acids other than phosphoric acid? I need it because I on a research for finding food replacing plants ---- us becoming autotrophs. I am on t
Write essey on organic quantitative analysis
Directive effect in mono substituted benzene derivatives: The substituent previously present on the benzene ring directs the incoming substituent to inhabit ortho (2 or 6), met
why uranium235 and thorium232 dont participate in nuclear fission
Antioxidants: Antioxidants are the significant and essential food additives. These substances hold back the action of oxygen on the food and hence help in its preservation. Th
what are the acid refractory and its application and examples?
It can be because these group tend to decrease the electron density when attached to a benzene or other ring structure preferentially at ortho and pera position.
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