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Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151 Exercise 11
Cheeses differ in how they shred, melt, oil off, blister, brown, and stretch. Explain how each of the following functional characteristics affects selection of cheese used in food preparation: shreddability, meltability, oiling off, blistering, browning, and stretching.
Explanation
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The chemical composition of a cheese det...
Understanding Food 5th Edition by Amy Christine Brown
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