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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:
karaka scientific name
Glucose-1-phosphate to Glycogen The conversion of glucose-1-phosphate to glycogen is through UDPG and glycogen synthase. We shall learn about this later in section under g
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