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Explain of Functional property Browning/Flavour/ Aroma
Mode of action
Proteins contribute to browning by reacting with lactose and other reducing sugars present in a formulation, providing colour to heated products.
WPC is bland tasting and contribute no foreign or off-flavours when used as an ingredient.
Food system
Confections, meats in microwave, sauces, breads, low-fat baked goods, soups, dairy products.
Assume that the smallest object your visual system can detect is 100 micrometers in size and you have a microscope with a 10x ocular lens. If you have an object that is 1 nanometer
(a) What are the immediate effects of exercise on the functions of (i) the heart, (ii) the lungs, (iii) the liver? (b) How do these changes help to meet the needs of exercise
Define about the Centrifuge? Centrifuge is an apparatus consisting essentially of a compartment spun about a central axis to separate contained materials of different specific
MUTATION THEORY (Hugo de Vries 1901) - New species are not formed by continuous variations but sudden appearance of variations i.e., mutation. Mutation are heritable and per
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Why does one need to study about soil and what is its importance? You would be aware that, from the dawn of agriculture, cultivators were attracted to fertile soils of river
Explain Wire loop and Tube Method 1. Use a 25-gauge dental injection needle, cut to remove beveled end 2. Both ends of-mm diameter steel ligature wire passed through the ne
what is biology
Known physicochemical basis of some of these texturization processes are presented below: 1.Thermal Coagulation and Film Formation: Concentrated soy proteins can be thermally
Pathogenesis The mode of intracellular replication of chlamydial agents is investigated morphologically and cytochemically with both light and electron microscope. It is estab
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