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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.
DISACCHARIDES They are oligosaccharides composed of two monosaccharide residues . Three common disaccharides are sucrose (glucose + fructose) = cane suger maltose
A species has a diploid chromosome number of 56, WHY is it true that of the 28 chromosomes in an ovum, 14 are always paternal?
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