food chemistry Archives - Page 3 of 4 - Mazurek Gravity

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Priya SinghPundit

Asked: 1 month agoIn: Food Technology

Which enzymes hydrolyses lactose?

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Which enzymes hydrolyses lactose?

0

Priya SinghPundit

Asked: 1 month agoIn: Food Technology

How many types of pectin are there and also define them ??

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How many types of pectin are there and also define them ??

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Sumit KumarPundit

Asked: 1 month agoIn: Food Technology

How does oxidation affect food quality?

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How does oxidation affect food quality?

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Priya SinghPundit

Asked: 1 month agoIn: Food Technology

Which product is obtained when glucose is oxidised under mild oxidative condition

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Which product is obtained when glucose is oxidised under mild oxidative condition

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Priya SinghPundit

Asked: 1 month agoIn: Food Technology

What is Gums in terms of pectin ??

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What is Gums in terms of pectin ?

0

Mazurek GravityPundit

Asked: 1 month agoIn: Food Technology

What is the Maillard reaction, and how does it affect the flavor of food?

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What is the Maillard reaction, and how does it affect the flavor of food?

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Priya SinghPundit

Asked: 1 month agoIn: Food Technology

Why density of water is more than ice ??

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Why density of water is more than ice ??

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Sumit KumarPundit

Asked: 2 months agoIn: Food Technology

What is solvent?

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What is solvent?

0

Priya SinghPundit

Asked: 1 month agoIn: Food Technology

What are the 3 structure of protein?

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What are the 3 structures of protein?

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Priya SinghPundit

Asked: 1 month agoIn: Food Technology

What is protein ?

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What is protein ?

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