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Questions to practice exam Food Ingredient Functionality (Polysaccharides)

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What kind of gel gives iota carrageenan?
What kind of gel gives iota carrageenan?
An elastic gel that is stable upon freezing and thawing.
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Summary Food Ingredient Functionality - Polysaccharides part

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Don't feel like reading all 41 pages of the reader Food Ingredient Functionality? This summary describes all theory of the Polysaccharides part (reader, knowledgde clips, lectures) in just 10 pages! The content of the summary is: - Physicochemical properties of polysaccharides - Analytical techniq...

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Summary Food Ingredient Functionality (complete course content)

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  • 1. Summary - Summary food ingredient functionality - protein part
  • 2. Summary - Summary food ingredient functionality - polysaccharides part
  • 3. Summary - Summary food ingredient functionality - physics part
  • 4. Exam (elaborations) - Answers and explanation test exam (food ingredient functionality)
  • 5. Flashcards - Questions to practice exam food ingredient functionality (polysaccharides)
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