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Explain about the Blanching - Food Processing?
Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to freezing, drying or canning. Why do we need to blanch foods?
Well, blanching is useful and its functions include:
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Seed Formation A mature seed has seed coat, an embryo and reserve food material in the endosperm in monocots and in cotyledons in the dicots. Figure shows structure of dicots
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flowers formation without any leaves?
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