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Some of the important food hydrocolloids are listed below:
All hydrocolloids interact with water, reducing the diffusion and stabilizing it. Interaction between hydrocolloids and water depend on hydrogen bonding and, therefore, on temperature in the same way as water cluster formation. Water binding affects texture and processing characteristics, prevents syneresis and may have substantial economical benefit.
WHAT IS THE CLASSIFICATION OF PROTOZOA ..
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what is the main quality of this phylum
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What is Exposure Assessment Exposure Assessment : The qualitative and quantitative evaluation of the degree of intake likely to occur.
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