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Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
Q. Explain Spoilage by yeasts? Yeasts dominate in the spoilage of fruit products which contain high acid content due to their ability to tolerate high acid environment. Yeast
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Tabulate macro & micro nutrients on the basis of -elements, source, synthesis site, symptoms
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Can you use a regular syringe instead of a gas syringe in a lab
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