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Author Question: In steam-leavened products, liquid is vital for production of steam, and the proportion of liquid to ... (Read 32 times)

jeatrice

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on: Aug 2, 2018
In steam-leavened products, liquid is vital for production of steam, and the proportion of liquid to flour is 1:4
 
  Indicate whether the statement is true or false

Question 2

A possible carcinogen that can form when foods are deep-fat fried is
 
  (1) linoleic acid, (2) omega-3 fatty acids, (3) acrylamide, (4) omega-6 fatty acids, (5) none of the above.


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Ksh22

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

F

Answer to Question 2

3


jeatrice

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Reply 2 on: Aug 2, 2018
Gracias!

debra928

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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