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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:
when pollen tube enters the embryo-sac,it has;
Q. Fibre requirements for ulcerative colitis? Fibre: Eliminating roughage seems to have a better effect on preventing relapses of the disease. A low residue diet may be given d
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If a male who is heterozygous for an autosomal trait mates with a female who is also heterozygous for that trait, what percent of their offspring are probable to be heterozygous fo
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FUNCTION S OF POLYSACCHARIDES Chitin is a structural component of fungal cell wall and exoskeleton of insects, crustaceans and some other arthropods. Peptidoglycan o
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