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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.
Q. Define product development? Product development is a future oriented practice and an effort to foresee the future needs of the market place and to translate this informatio
how we determine the qualitativ and quantitativ analysis of uv
reversible and irreversible cell with example
Briefly discuss the physical origin and uses of Hall effect? Its physical origin follows from the Boltzmann Transport phenomenon. It is used to get carrier density and the sign
It gives Meta Bromo Benzoic acid.
Demonstrate the effect of foaming in preparation of cold and hot souffles? After undertaking this activity, you will be able to: • learn how to prepare hot and cold souffle,
Write the maximum possible coordination number of an atom in an hcp crystal structure of an element? Illustrate the formula relating pressure of a gas with its mole fraction in
what is reversible cell
Shielding of proton by electrons
For sodium atom the number of electrons with m=0 will be: (1) 2 (2) 27 (3) 9 (4) 8 Ans: 7
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