Ovomucin is relatively unknown among the egg white proteins because
AIt is difficult to handle
BIt is very insoluble
CIt is difficult to purify
DAll of the above
No.1 PSC Learning App
★
★
★
★
★
Related Questions:
In a standard fruit jam preparation the content of total soluble solids should not be less than:
in a hot climate ,grapes lose acidity because
What is the proposed mode of action of citric acid?
Dimethyl decarbonate is used as a preservative in
In jam and jellies, which of the followingis most likely to be responsible for the spoilage?