Define water activity?
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What is critical temperature in water activities?
What is Triple point in water activity??
Why glucose is an aldose and fructose is a ketone ?
Give an example of enzymatic browning ?
Give an example of non- enzymatic browning??
Factors affecting the gelatinization ??
How many types of pectin are there and also define them ??
What is Gums in terms of pectin ?
How the reaction rate and microbial growth proceed . Show it in graphical representations ??