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Peeling skin syndrome 1. Peeling skin syndrome 1 is caused by a genetic defect in the corneodesmosin (CDSN) gene. This gene localizes to the human epidermis and other epithelia. The protein experiences a chain of cleavages during corneocyte maturation. [6] Its symptoms include short stature, abnormality of metabolism/homeostasis, scaling skin ...
Scale forms on the skin surface in various disease settings, and is the result of abnormal desquamation. In pathologic desquamation, such as that seen in X-linked ichthyosis, the stratum corneum becomes thicker (hyperkeratosis), imparting a "dry" or scaly appearance to the skin, and instead of detaching as single cells, corneocytes are shed in clusters, which forms visible scales. [2]
Soon kueh. Media: Bánh bột lọc. Bánh bột lọc wrapped in leaves. Bánh bột lọc is a small, clear-looking, chewy tapioca dumplings in Vietnamese cuisine that can be eaten as appetizers or small snacks. They are usually filled with shrimp and pork belly, often being topped with fried shallots and served with sweet chili fish sauce.
Bánh Xèo is a traditional street food in Vietnam. The working class mainly ate it because it was cheap and easy. [9] Its origins are unknown. However, Vietnamese people agreed that the creation of this dish could be somewhere in Central Vietnam through the fusion of French culture from the French colonial times or South Vietnam by migrating immigrants moving into Vietnam and mixing with the ...
Bánh mì chà bông, giò lụa, chili pepper. The word bánh mì, meaning "bread", is attested in Vietnamese as early as the 1830s, in Jean-Louis Taberd 's dictionary Dictionarium Latino-Annamiticum. [ 13] The French introduced Vietnam to the baguette, along with other baked goods such as pâté chaud, in the 1860s, at the start of their ...
Media: Bánh canh. Bánh canh ( Vietnamese: [ɓaɲ kaɲ]) are a thick Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. [1] [2] "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. Bánh canh cua – a rich, thick crab soup, often with the addition of quail eggs.
Bánh chưng (IPA: [ʔɓajŋ̟˧˦ t͡ɕɨŋ˧˧]) is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. [1] Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which symbolized, respectively, the earth and the ...
Bo kho is a dish made from beef with a stewing method, originating from the South of Vietnam. [27] [28] Originally, Southern Vietnamese people served Bo kho with many kinds of herbs to enhance the flavor of the dish. [29] [30] Although it is called "kho" (meaning "to stew"), the main cooking method of the dish is braising. The stewing method is ...