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Define Use of Soy Protein Concentrates in Bakery Products?
Unlesss higher protein fortification levels are necessary, there is no special reason for using soy protein concentrates in bakery products. Nutritionally and functionally, soy flours do the same job, more economically.
TYPES OF BLASTULA - Blastulas are of following type - 1 . STEREOBLASTULA - The blastocoel is very small. It's blastomere are less in num
Determine the Symptoms of Dehydration? The symptoms of dehydration are: Thirst Loss of appetite Decreased urination Impaired physical performance Nau
Descent of the Testis The testis develops on the posterior abdominal wall at the mesonephric ridge. To reach the adult position in the scrotum, it must decent. A fibrous cor
Which of the following most accurately explains the meaning of a repression lag? A. A repression lag refers to the time that it takes for the last full-length mRNA transcript t
Among all the environmental disasters that might be caused by humans, nuclear disasters have the greatest potential of causing severe damage to life property. The released as a con
Describe in detail - Nacreous layer. The innermost of the three layers of a mollusc shell. It is also referred to as mother-of-pearl, it comprises thin layers or calcium carbon
Assume an experimental target that is to make vast amounts of a particular DNA fragment in pure form from a combination of DNA fragments. Whereas the DNA fragments can be introduc
Explain the types of modified gellan gum There are 3 types of modified gellan gum. (a) High acetyl gellan (partially deacetylated), which provides a thermo reversible gel,
write a note on clonning
Q. Spoilage of butter? Butter, which has a high content of fat, is subject to rancidity and microbial spoilage due to contaminated cream from which it has been prepared
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