[Answered] Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a ...

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Author Question: Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a ... (Read 56 times)

beccaep

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Posts: 535

on: Aug 2, 2018

Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a cooking time.

Indicate whether the statement is true or false

Question 2

Protopectin in the immature plant is converted to the gel former

(1) gelatin, (2) pectic acid, (3) pectin, (4) protein, (5) none of the above.

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bimper21

Sr. Member
Posts: 309

Reply #1 on: Aug 2, 2018

Answer to Question 1

T

Answer to Question 2

3

beccaep

Hero Member
Posts: 535

Reply #2 on: Aug 2, 2018

bimper21

Sr. Member
Posts: 309

Reply #3 on: Aug 2, 2018

You're welcome

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Author Question: Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a ... (Read 56 times)

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