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Thickening agents, or thickeners, are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste. They provide body, increase stability, and improve suspension of added ingredients. Examples of thickening agents include: polysaccharides (starches, vegetable gums, and pectin), proteins (eggs, collagen, gelatin, blood albumin) and fats (butter, oil and lards). All purpose flour is the most popular food thickener, followed by cornstarch and arrowroot or tapioca. All of these thickeners are based on starch as the thickening agent.
The rotation intensity of maize --- wheat + gram --- moong is:
Most sugar containing food products which are slightly acidic are spoiled by
Which of the three geographic races of rice has tall stature, weak stem, droopy leaves, low productivity and irresponsive to high inputs?
In an IPM program, which control is considered first?
Which term refers to the average population level of an insect over a long period of time?
Growing two or more crops on the same piece of land in one year is called
Which of the following is the cause of black heart of potato?
Elements in the same vertical group of the periodic table have same
Which type of subsidy are categorized under blue box?
The most homogeneous category on the soil taxonomy is
