Author Question: A particularly important emulsifying agent in egg yolk is (1) vitelline, (2) lecithin, (3) ... (Read 116 times)

rl

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A particularly important emulsifying agent in egg yolk is
 
  (1) vitelline, (2) lecithin, (3) avidin, (4) biotin, (5) none of these.

Question 2

Sugar lowers the pH below 4 and fragments and thins starch gels.
 
  Indicate whether the statement is true or false



bassamabas

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Answer to Question 1

2

Answer to Question 2

F



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bassamabas

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