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In glycoproteins, two main parts of oligosaccharide linkages exist:
a) An O-linked oligosaccharides attached to the protein by O-glycosidic bonds, to the OH groups of serine or threonine side-chains.
b) An N-linked oligosaccharides attached to the protein by N-glycosidic bonds to the NH2 collections of asparagine side-chains.
Characteristics of Nutrient Uptake These results show certain characteristics of nutrient uptake. Selectivity: Certain mineral elements are taken up preferentiall
Define Methods for Determining the Amount of Microbes in Food? Following methods can be employed for determining the amount of microbes in the food samples and analyzing their
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Explain about the Thermoplastic Extrusion? This is a major technique used for vegetable proteins at present. Thermoplastic extrusion leads to dry fibrous and porous granules or
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