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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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Kreb's cycle is the biochemical cycle in the cellular aerobic metabolism where the acetyl CoA is combined with the oxaloacetate to form citric acid; the resulting citric acid is c
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