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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.
phylum protozoa
Would you expect the muscle fibers of the tongue to be striated or smooth? What about the muscle of the diaphragm/ Explain your answer.
TESTE S (TESTICLES) - 2 in number (Diarchic). Pinkish in colour. Oval shaped. 4-5 cms long, 2.5 cm wide and 3 cm thick. Mesodermal. In embryonic stage attached to kid
In sulfur photosynthetic bacteria what is the molecule that donates hydrogen for photosynthesis? In sulfur photosynthetic bacteria the substance that donates hydrogen is hydrog
Explain about the Celiac Disease? Celiac disease (also called gluten enteropathy) is an intestinal disorder that results from an abnormal immunological reaction to gluten. u p
Enantiomers: Select one: a. Have the same molecular weight b. Have the same connectivity c. Are mirror images d. Are non-superimposable e. All of the above
How do mineral salts participate in enzymatic activity? Many mineral salts are cofactors of enzymes. i.e., they are substances without which enzymes do not work.
Distribution of Stomata There are two parameters normally used for expressing the distribution of stomata. Stomatal frequency: The number of stomata per unit area
The scientist who described cells as “many little boxes” was
Define Sample Titration for Fehling Soxhlet Method Dilute the given sample glucose solution in 100 ml volumetric flask to the mark with distilled water. Pipette 5 ml of Fehling
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