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How sugar used in Flavors and Mouthfeel?
In frozen desserts, sugars balance flavor and mouthfeel. Since low temperatures tend to numb the taste buds, sugars enhance flavors, thereby eliminating the need for additional flavor ingredients. They also increase viscosity (thickness), imparting a thick and creamy mouthfeel.
How does the structure of a chloroplast enable it to build up a concentration gradient of protons? Chloroplasts have an inner membrane system having of thylakoids. The pumpin
charachteristicsof phylum canidaria
this is animal?
what are intergenic interactions ? please explain with example of cross breeding. and how we calculate the phenotype and genotype. explain epistasis, duplicate genes, supplementary
Determine the solubility of micronutrient cations The solubility of micronutrient cations is at a maximum at low pH values. As the pH increases the ions of these elements first
By-Products from Sugar Industry India is one of the important sugarcane (Saccharum officinarum) growing countries of the world. Five main by-products are available from the su
What benefits can commensalism offer to a species? Commensalism may include obtainment of food (for instance, the innocuous bacteria of the human gut), shelter or support (epip
Explain process of Fatty acid composition We know fats/oils are made up of fatty acids. The number, position and geometry of double bonds within the fatty acids affect the rate
What food items include in full liquid diet - Soups and broths - Cereal porridges (refined cereals) - Milk and milk beverages, yoghurt - Coffee, tea, fruit juices
Q. Why are most ammoniotelic beings aquatic animals? Aquatic animals like crustaceans, amphibian larvae and bony fishes generally are ammoniotelic since ammonia diffuses more e
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