Question List for "Introductory Foods"

Pages: 1 ... 35 36 [37] 38 39 ... 59
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Food and Culinary Arts » Acid hydrolysis is useful in candy making because it results in New
Started by deesands
 36 Aug 1, 2020
Food and Culinary Arts » Which sugar listed below is a monosaccharide? New
Started by Ebrown
 53 Aug 1, 2020
Food and Culinary Arts » Discuss the potential advantages and disadvantages to the consumption of phytostanols and phytosterols. New
Started by colton
 49 Aug 1, 2020
Food and Culinary Arts » USDA "disappearance" data on sugar suggests that current consumption is ____ as compared to data ... New
Started by james0929
 40 Aug 1, 2020
Food and Culinary Arts » Which of the following is an alternative sweetener NOT approved by the FDA for use in the United States? New
Started by yoooooman
 40 Aug 1, 2020
Food and Culinary Arts » The heat instability of aspartame, preventing its use in baked products, may be overcome by the process of New
Started by ereecah
 41 Aug 1, 2020
Food and Culinary Arts » Ice creams frozen in a refrigerator tray usually have a richer formula than those prepared in an ... New
Started by Mollykgkg
 44 Aug 1, 2020
Food and Culinary Arts » A frozen dessert similar to ice cream, but in which milk fat has been replaced with a nondairy ... New
Started by karateprodigy
 52 Aug 1, 2020
Food and Culinary Arts » Sorbitol, mannitol, and xylitol may be classified as sugar New
Started by 123654777
 53 Aug 1, 2020
Food and Culinary Arts » Refined sucrose has a different chemical composition depending on whether it has been produced from ... New
Started by Arii_bell
 28 Aug 1, 2020
Pages: 1 ... 35 36 [37] 38 39 ... 59