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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.
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what is the volume in cubic of a brain that is 4.77-10 to the -3 power.
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The ratio of the energy of a photon of 2000Å wavelength radiation to that of 4000 Å radiation is: (1) 1/4 (2) 4 (3) 1/2 (4) 2 Ans
Q. Show the Effect of concentration on Chemical Equilibrium? Ans. When more of one of the chemicals is added to the reaction, more collisions take place moving the reactio
Ask question #MinimName two compound that are covalent when taken pure but produce ions when dissolved in water. um00 words accepted#
why do soap not work in hard water ?
The reversible hydration of carbon dioxide The reversible hydration of carbon dioxide to carbonic acid is an acid-catalyzed addition of water that is mechanistically identical
Gabriel phthalimide synthesis: This method includes the subsequent three steps. 1. Phthalimide is reacted along with KOH to form potassium phthalimide. 2. The potassium salt
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