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Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
النسخة 4الرقم المعياري الدولي: 978-0078021398Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
النسخة 4الرقم المعياري الدولي: 978-0078021398 تمرين 26
Phospholipids such as lecithin are used extensively in food preparation because they
A) provide the agreeable feel of fat melting on the tongue.
B) are excellent emulsifiers.
C) provide important textural features.
D) impart delicate flavors.
A) provide the agreeable feel of fat melting on the tongue.
B) are excellent emulsifiers.
C) provide important textural features.
D) impart delicate flavors.
التوضيح
موثّق
موثّق
Therefore, the option (a) is incorrect
T...
Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
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