A particularly important emulsifying agent in egg yolk is (1) vitelline, (2) lecithin, (3) ...

Author Question: A particularly important emulsifying agent in egg yolk is (1) vitelline, (2) lecithin, (3) ... (Read 105 times)

rl

Hero Member
Posts: 579

on: Aug 2, 2018

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

Sr. Member
Posts: 294

Reply #1 on: Aug 2, 2018

Answer to Question 1

2

Answer to Question 2

F

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rl

Hero Member
Posts: 579

Reply #2 on: Aug 2, 2018

Thank you!

bassamabas

Sr. Member
Posts: 294

Reply #3 on: Aug 2, 2018

Always glad to help...

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