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Author Question: A particularly important emulsifying agent in egg yolk is (1) vitelline, (2) lecithin, (3) ... (Read 113 times)

rl

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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

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

2

Answer to Question 2

F


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rl

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Reply #2 on: Aug 2, 2018
Thank you!


bassamabas

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Reply #3 on: Aug 2, 2018
Always glad to help...


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