_____ is/are often added to foods-especially foods based on grains and beans that are low in lysine-to improve their protein profile.
A) Caseins
B) Caseinates
C) Whey powder
D) Whey protein isolates
E) all of the above
Correct Answer:
Verified
Q2: _ percent of the calcium ingested by
Q5: Rank the following selected milk products from
Q11: The protein that represents approximately 80% of
Q12: Ultrahigh-temperature (UHT)processing
A) destroys fewer pathogenic bacteria than
Q13: Ultrapasteurization is a process in which a
Q16: Which of the following milk components is
Q17: Which of the following compounds does not
Q18: Milk is graded based on
A) bacterial count.
B)
Q18: Milk sold as fluid milks and cream
Q20: Pasteurization destroys almost _ percent of pathogenic
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