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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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is the study of internal structure of cell included in cell biology or anatomy?
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Define Metabolic utilization of carbohydrates? Following absorption, the monosaccharides enter the portal circulation and are carried to the liver. Both galactose and fructose
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