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What is the main protein in milk?

Posted on: February 17, 2025 Last updated on: February 17, 2025 Written by: Anonymous
What is the main protein in milk?
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Gelatin is able to form a heat-reversible gel, used as thick…

Posted on: February 17, 2025 Last updated on: October 1, 2025 Written by: Anonymous
Gelatin is able to form a heat-reversible gel, used as thickeners or a stabilizer
Continue reading “Gelatin is able to form a heat-reversible gel, used as thick…”…

Trans fats may affect you by:

Posted on: February 17, 2025 Last updated on: February 17, 2025 Written by: Anonymous
Trans fats may affect you by:
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Match the wheat protein component to its function

Posted on: February 17, 2025 Last updated on: February 17, 2025 Written by: Anonymous
Match the wheat protein component to its function
Continue reading “Match the wheat protein component to its function”…

Match the wheat protein component to its function

Posted on: February 17, 2025 Last updated on: February 21, 2025 Written by: Anonymous
Match the wheat protein component to its function
Continue reading “Match the wheat protein component to its function”…

Sweetness synergy occurs when a combination of two sweetener…

Posted on: February 17, 2025 Last updated on: February 17, 2025 Written by: Anonymous
Sweetness synergy occurs when a combination of two sweeteners is perceived as being less sweet than would be expected based on the sweetness of the individual sweeteners
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Plant protein is a well-balanced nutritional value like anim…

Posted on: February 17, 2025 Last updated on: September 25, 2025 Written by: Anonymous
Plant protein is a well-balanced nutritional value like animal protein
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Acylglycerols including triacylglycerols TAG, diacylglycerol…

Posted on: February 17, 2025 Last updated on: September 25, 2025 Written by: Anonymous
Acylglycerols including triacylglycerols TAG, diacylglycerols DAG, monoacylglycerols MAG are the most abundant lipid in animal and plant.
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Which of the following best describes the process of gelatin…

Posted on: February 17, 2025 Last updated on: February 17, 2025 Written by: Anonymous
Which of the following best describes the process of gelatinization in starch?
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Probiotics, commonly found in yogurt, are considered functio…

Posted on: February 17, 2025 Last updated on: September 25, 2025 Written by: Anonymous
Probiotics, commonly found in yogurt, are considered functional ingredients because they:
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