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Author Question: Which among the following appears to be the closest equivalent to sucrose in solubility and ... (Read 58 times)

Shelles

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on: Aug 19, 2018
Which among the following appears to be the closest equivalent to sucrose in solubility and functionality?
 a. erythritol
  b. isomalt
  c. lactitol
  d. maltitol
  e. mannitol

Question 2

The food industry frequently uses invert sugar in the production of
 a. ice cream.
  b. commercial cake mixes.
  c. confections.
  d. carbonated beverages.
  e. juices.


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trampas

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Reply #1 on: Aug 19, 2018
Answer to Question 1

d

Answer to Question 2

c


Shelles

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Reply 2 on: Aug 19, 2018
Excellent

duy1981999

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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