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Shrinkage of food materials during drying is a common physical phenomenon which affects the textural quality and taste of the dried product. The shrinkage of food material depends on many factors including material characteristics, microstructure, mechanical properties, and process conditions .
Cut or excised leaves remain green for long if induced to root or dipped in_____
Overlapping zone between two ecosystems is
Recently, Indian Agriculture Research Institute (IARI) successfully tested two new dwarf varieties of Kalanamak rice – Pusa Narendra Kalanamak 1638, 1...
Cycocel (CCC) is a
What does a more elastic curve signify in terms of price and quantity consumed?
What term was introduced by L. Hiltner to describe an area of intense microbiological activity around growing plant roots?
The type of recurrent selection that uses homozygous tester is known as
Casein is obtained from
Crop failure due to prolonged dry spells during crop period and less than 75 days of crop growing season are the characteristics of which type of farming?
The recently developed training system in grapes is called as
