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List a few shortcomings of native starches which make it unacceptable in certain food applications.
Lack of free-flowing properties of water repellence of the starch granules, insolubility or failure of the granules to swell and develop viscosity after cooking, cohesive or rubbery texture of the cooked starch, sensitivity of the cooked starch to breakdown during extended cooking, lack of clarity and formation of opaque gel are a few shortcomings of native starches which make it unacceptable in certain food applications.
Oxides of nitrogen: These include nitrogen monoxide (NO) and nitrogen dioxide (NO2). NO is a colourless, odourless and inert gas but like CO it can also combine with
Explain Photolithoautotrophs - Nutritional Types of Microorganisms? These microorganisms use light as an energy source, inorganic substance as electron source and CO 2 as the
Overall senescence - Senescence Only the parts above the ground level i.e. The aerial parts die whereas the underground parts survive For example, potato.
REHABILITATION OF CARDIAC SURGICAL PATIENTS The goal of nursing care of cardiac surgical patient is to make the patient to come back to his normal activities. Cardiac surgica
Pyramid of Energy - Ecological Pyramids When we wish to compare the functional roles of the trophic levels in an ecosystem, an energy pyramid is probably the most informative.
During Abutment Connection Implants should be tested for the presence of any mobility and the radiographs should be taken. These radiographs are very vital as they serve as the
Chemical Methods of Estimating Available Nutrients Water soluble forms of nutrients are available to plants but forms other than water soluble may also become available to pla
Explain the Properties of Gum tragacanth Gum tragacanth swells in water to give thick viscosity dispersions or pastes similar in texture to soft gels. The viscosity shows a sh
Determine the concept of neuropsychological test A neuropsychological test therefore is defined as behavioural procedure that is particularly sensitive to the condition of the
Why and how does the food get spoiled? There are several causes of food spoilage. These include: Growth of Microorganisms, such as bacteria, molds and yeasts, which can
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