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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.
The sugar carried in the blood is glucose; the normal value of sugar in the human bloodstream is approximately 90mg per 100 bloods. Sugar is absorbed from the small intestines and
Q. Mammal identity card. How are mammals characterized according to examples of representing beings, skin, respiration, nitrogen waste, basic morphology, circulation, thermal contr
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prove oxygen is produced during photosynthesis in the presence of light
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