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The use of the gums in various foods may affect the following functional properties:
1. Water-binding capacity
2. Rheological properties
3. Capacity to form film or gel
4. Osmotic pressure
5. Capacity to bind flavor compounds
6. Hygroscopicity
7. Chemical reactivity
8. Sweetening and taste enhancement
9. Resorption
These properties have many technological and application capabilities that include thickening, emulsification, stabilization of emulsions and foams flow properties, texture, softness retention, browning, fermentability, control of microbial and enzymatic modifications and stabilization of taste and flavor.
To make a 40 mg/mL solution of kanamycin (MW 582.6) how many grams of kanamycine would you dissolve in 500 mL of water?
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To develop the food exchange list, a doctor or dietician keeps in mind four important basic points. These are: 1) Group similar foods in one group. For example cereals, roots,
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how get a aids
Internal Factor - Factors Controlling Metamorphosis in Insects Likewise to the amphibian metamorphosis, moulting and metamorphosis in insects has been found to be initiated in
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