Why are emulsions important in food preparation?
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Why are emulsions important in food preparation?
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- What are the advantages of the fed-batch fermentation over the batch fermentation in production of amino acids?How do you account for the differences in the amounts of proteins, lipids, carbohydrates, and nucleic acids in the hydrolysed liver extract?A severe liver damage would affect which of the following foods? A) starches B) proteins C) sugars D) lipids
- To what substance is the acidic flavor of fermented milk due?Why does yogurt taste sour? What causes the milk to thicken and form curds in yogurt?The number of milligrams of KOH required to neutralize the free and combined fatty acid in one gram of a given fat is calleda) Saponification numberb) Iodine numberc) Acid numberd) Polenske number