Examples of water-in-oil emulsions include
A) mayonnaise and salad dressings.
B) cheese sauces and creams soups.
C) butter and margarine.
D) egg yolk, milk, and cream.
E) all of the above answers are correct
Correct Answer:
Verified
Q4: When common emulsifiers function to mix lipid-
Q5: The melting point of a fat is
Q6: Which of the following can reform a
Q7: Which of the following would decrease the
Q9: Which of the following statements about cis-trans
Q10: Food fats and oils are abundant in
A)
Q11: Margarine was first introduced in the
A) 1840s.
B)
Q12: Which of the following crystalline forms is
Q13: Which of the following is not used
Q14: The lipoproteins of egg yolk are classified
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