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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 14
The liquid component of pastry dough is important for which of the following?
A) Leavening
B) Hydration
C) Crispness of the crust
D) All of the above
A) Leavening
B) Hydration
C) Crispness of the crust
D) All of the above
Explanation
Verified
Verified
Hence, the correct o...
Understanding Food 5th Edition by Amy Christine Brown
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