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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.
FUNCTIONAL L Y POLYSACCHARIDES ARE OF THREE TYPES - Storage, Structural, Mucopolysaccharides Storag e polysaccharides function as reserve food which can be hydrolyzed
There is a lot of dataset and hypothese that attempt to explain why there was a Cambrian Explosion. Using all supporting ideas, explain and write a paragraph on why all this specia
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Transcription in eukaryotes, a much more complex procedure than in prokaryotes. In the eukaryotes, translation and transcription take place in several cellular compartments that ar
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