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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.
Chart of IUPAC NOMENCLATURE
He- is p block element
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write 15 separation techniques with one diagram for each
Properties of Allyl iodide or 3-iodopropene-1, ICH 2 CH = CH 2 Allyl iodide is a colourless liquid. It get boils at 103.1°C.The halogen atom in allyl iodide is fairly reactive
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#question.types of hydrocarbon found on oil contaminited site.
what will be presure if tempreture is -73?
Q. What is sensory evaluation? Foods have several characteristics that require evaluation by sensory methods. The various food attributes that are judged on the sensory scale a
I want to know about law of inverse proportion clearly.
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