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Author Question: During frying, the smoke point decreases because of the increase in (1) acrolein, (2) fatty ... (Read 59 times)

ETearle

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on: Aug 2, 2018
During frying, the smoke point decreases because of the increase in
 
  (1) acrolein, (2) fatty acids, (3) glycerol, (4) lipase, (5) none of these.

Question 2

Probiotics are active in the small intestine.
 
  Indicate whether the statement is true or false


amynguyen1221

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Reply #1 on: Aug 2, 2018
Answer to Question 1

1

Answer to Question 2

True


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ETearle

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Reply #2 on: Aug 2, 2018
TY


amynguyen1221

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Reply #3 on: Aug 2, 2018
You're welcome


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