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Author Question: Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a ... (Read 59 times)

beccaep

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on: Aug 2, 2018
Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a cooking time.
 
  Indicate whether the statement is true or false

Question 2

Protopectin in the immature plant is converted to the gel former
 
  (1) gelatin, (2) pectic acid, (3) pectin, (4) protein, (5) none of the above.


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bimper21

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

T

Answer to Question 2

3


beccaep

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Reply #2 on: Aug 2, 2018
TY


bimper21

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


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