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Author Question: Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a ... (Read 60 times)

beccaep

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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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Answer to Question 1

T

Answer to Question 2

3





 

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