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Contemporary Nutrition 3rd Edition by Gordon Wardlaw, Anne Smith, Angela Collene
Edition 3ISBN: 978-0-07-802134-3Contemporary Nutrition 3rd Edition by Gordon Wardlaw, Anne Smith, Angela Collene
Edition 3ISBN: 978-0-07-802134-3 Exercise 11
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
So, option a is an incorrect option.
Fat...
Contemporary Nutrition 3rd Edition by Gordon Wardlaw, Anne Smith, Angela Collene
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