Generally, which one of the following fatty acids has the highest melting point?

Which of the following is NOT a stabilizer/thickener?

Which of the following CANNOT be used as antimicrobials?

Which of the following is NOT a function of a food additive?

Asymmetrical molecules and molecules containing kinks tend to form crystals more easily compared to symmetrical molecules.

Which of the following factors is NOT required during oil-in-water emulsion formation?

A high liquid-to-flour ratio and a high oven temperature are needed for water vaporization and dough expansion in products leavened mainly by steam.

Intact gelatin can turn into semisolid gel when the temperature cools down. However, this property lost when protease is added to hydrolyze gelatin into small peptides or amino acids.

Which of the following factors is NOT required during oil-in-water emulsion formation?

Upon hydration and manipulation, gliadin and glutenin aggregate and form __________ to produce a gluten protein matrix.