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WE ARE WONDERING IF WE GOT THE ANSWER RIGHT V=d/M 0.8 G/Ml / 100G =400G
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Q. Effect of various additives on the stability of egg foam? recognize the different stages in the foam formation, explain the effect of various factors in foam format
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Q. Determine the moisture content in flour? After undertaking this activity, you will be able to: • assess the moisture content in the given sample of flour, • determin
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