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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.
Q. What is ST segment depression at rest? ST- segment depression has become severe, that is, 3 to 4mm or more in vigorous asymptomatic subjects. If the patient is known to have
what are the reactants and the products of photosynthesis? under the thylakoid, stroma,and combined
Mention causes of implant failure due to improper implant selection. Implant selection errors : a) Improper implant type in improper bone type. b) Improper length, width
types of parthenocarpy
Cellular Type - Endosperm In this type, as the name indicates, the division of the primary endosperm nucleus is immediately followed by the laying down of a wall, which is us
Which of the following characteristics is not shared by typical birds and mammals? A) Four chambered heart B) Milk production C) Four limbs D) Endothermy E) Insulating skin structu
Explain about the Pasteurization? You must be aware of the various pasteurized products available in the market. The most commonly used product being ‘milk'. Why do we need to
What is Deuterostome. Explain in brief. Phyla, including the Chordata and Echinodermata which share common characteristics of blastopore-not forming the mouth, radial indetermi
Whenever a pair of alleles has different alleles is there dominance between them? Not in all cases of a gene having two different alleles is the dominance complete. There are g
Explain Transfer from Solid Culture to Liquid Media The steps involved in this technique are included herewith: 1. Sterilized inoculating loop or needle is touched carefully
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