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Q. How do we measure food texture? Food texture can be evaluated by mechanical test or instrumental methods. This is called as objective evaluation. When we use the human sens
chemical & physical properties of p block elements
Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
Chemical Properties Proteins - Salt formation (i) Salt formation : Due to existence of both -NH 2 and -COOH groups in proteins, they make salts along with acids and bases.
Pre And Primary Processing -Some Basic Concepts In the earlier three units, we learnt about the principles and methods of food processing. Certain issues related to production,
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interpertation of dta
Indigo test
State about the Point imperfection They are imperfect point-like regions in the crystal. One or two atomic diameters is the typical size of a point imperfection. A substitu
can you locate ortho,meta para positions on a benzene ring
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