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Author Question: Which of the following components in processed foods contributes to emulsification and ... (Read 55 times)

Mr. Wonderful

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on: Aug 19, 2018
Which of the following components in processed foods contributes to emulsification and stabilization?
 a. caseinates
  b. whey powder
  c. whey protein isolates
  d. immunoglobulins

Question 2

_____ percent of the calcium ingested by Americans is derived from dairy products.
 a. Twenty
  b. Forty
  c. Sixty
  d. Eighty


duy1981999

  • Sr. Member
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  • Posts: 341
Reply #1 on: Aug 19, 2018
Answer to Question 1

a

Answer to Question 2

d


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