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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:
do fats with one or more 'kinky' tail fatty acids tend to be solid or liquid at room temperature? These are found in triglycerides forming what? Solid fats or oils? Is it opposite
what are the origin, morphology, active constituents, uses and market preparation of tanco beans
CLOSED HEART SURGERY : Operative procedures on the heart or major intra thoracic vessels done when the heart is beating and supporting effective circulation come under the ca
collection of different animals,human being and insects stages of binomial nomenclature
What is peristomium. Describe? The segment behind the prostomium in annelids which contains the oral opening. This segment like the prostomium isn't a true segment and has no s
what and how xenobiotegraded? ics can d
Factors that affects Oxygen Dissociation Curves - Temperature At higher temperature haemoglobin gives up oxygen more readily and the dissociation curve shifts to the right. Th
D-glucose differs from D-galactose only in the arrangement around carbon 4. Therefore D-glucose and D-galactose are- Select one: a. enantiomers b. epimers c. mirror ima
What is cell biology? Cell biology is the science of studying how cells function like as their reproduction and metabolism, their internal and external anatomy.
Lactase non-persistence is an example of a genetic trait that has been influenced by cultural factors.Domestication of animals by humans began approximately 10 000 years ago. Farm
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