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What are food hydrocolloids?
Food hydrocolloids are hydrophilic polymers of vegetable, animal, microbial or synthetic origin that generally contain many hydroxyl groups and may be polyelectrolytes. They are naturally present or added to control the functional properties of aqueous foodstuffs. Most important among these properties are viscosity (including thickening and gelling) and water binding but also significant are emulsion stabilization, prevention of ice recrystallization and organoleptic properties.
Competence of Larval Tissue or Multiple Responses The responsiveness of different larval tissues to thyroxine is markedly different. The tissues of the tail becomes necrotic
Q. Principles of Numerical Taxonomy? Numerical taxonomy is based on the following 7 principles. 1) The greater the content of information in the taxa of a classification is an
We are told that every surface we touch is teeming with bacterial cells, and bacteria are found in the pools we swim in, the water we wash with, and on the hands of friends. Why ar
Explain about the Food Science and Technology? Food Science and Technology are so inextricably linked that usually these are treated as one field of study. While Food Science d
What is antistaphylococcal prophylaxis and pseudomonas aeruginosa? I''m doing a project on cystic fibrosis, and I''m curious what these terms have to do with the disease. Thanks!
α - amylase activity by GA 3 - Dormancy Of the enzymes required for the digestion of starch α-amylase appears immediately after the start of germination. It was found that
why and where endomitosis happen.........?
WHY CORALS MAY SOMETIME BE CONFUSED WITH PLANT
Alternative polyadenylation sites Exact pre-mRNAs hold more than single group of signal sequences for 3' end polyadenylation and cleavage. In some cases, the area of t
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