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Author Question: Grains are often heated to remove excess moisture that can cause spoilage and to start the ... (Read 161 times)

rosent76

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Question 1

____________________ refers to chemical changes in unsaturated fats caused by heat, light, or bacteria.
◦ Rancidity
◦ *

Question 2

Grains are often heated to remove excess moisture that can cause spoilage and to start the gelatinization of starch, which increases digestibility.
◦ true
◦ false


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Marked as best answer by rosent76 on Jul 8, 2020

shaquita

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Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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rosent76

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Reply 2 on: Jul 8, 2020
Great answer, keep it coming :)


abro1885

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Reply 3 on: Yesterday
Excellent

 

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