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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.
A general agreerncnt anlong nll the human evolutionists who may have a very radical philosophical hackground and convictions is that man is the result of an extraordinary evolution
Describe Meristems term in diversity of life? Plant development goes through a stage known as primary growth, which produces what is referred to as the "primary plant body." A
List the four phases of mitosis, and briefly explain what occurs during each phase. Prophase: the chromatin coils and produces chromosomes, the nucleolus and nuclear envelope d
Admission Procedure From the time the child and his family enter the hospital doors, the admission procedure should be carried out in a friendly and efficient manner. Admiss
Metaphase This is a period of short duration, the chromosomes are at the stage of their maximum condensation and , hence more clearly visible ,Upon each side of the
Q. How to measure Blood Pressure? With the onset of exercise, the resistance to blood flow through contracting muscles decreases significantly and results in a fall in the peri
Viscosity and Plasticity of colloidal particle Various degrees of viscosity and plasticity are encountered in colloids. Viscosity may be described as resistance to pouring.
Explain risk factors and their role in cad ? The concept of risk factors constitutes a major advance for developing strategies to prevent CVD. The Framingham Heat Study played
A laboratory mouse homozygous for an RFLP marker is mated to a wild mouse that is heterozygous for that marker. One of the heterozygous individuals resulting from this cross is mat
Describe Metabolic Syndrome ? As discussed, the risk factors like obesity, high blood pressure, high blood glucose or impaired glucose tolerance, and dyslipidaeinia are very im
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