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Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
Edition 4ISBN: 978-0078021398Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
Edition 4ISBN: 978-0078021398 Exercise 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.
Explanation
Verified
Verified
Therefore, the option (a) is incorrect
T...
Contemporary Nutrition: A Functional Approach 4th Edition by Gordon Wardlaw , Anne Smith
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