Starch in a sol is the
A) Dispersed phase
B) Continuous phase
C) Emulsifier
D) Hydrophilic protein
E) Protein.
Correct Answer:
Verified
Q1: Water in a sol is the
A) Dispersed
Q2: The type of cooking using radiation is
A)
Q4: .Water drops tend to draw up into
Q5: French fries brown gradually during frying because
Q6: A thickened starch mixture that no longer
Q7: Microwaves heat food by
A) Radiant heat
B) Visible
Q8: When water is heated in a pan
Q9: Standing time is needed for some foods
Q10: The type of wave used for irradiating
Q11: The pressure exerted as molecules of a
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