Acid causes a mushy texture in cooked vegetables plus a loss of nutrients.
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Q25: An increase in the number of hydroxyl
Q26: Propenylsulfenic acid makes us "cry" when chopping
Q27: A decrease in pH such as adding
Q28: Distinguish between:
Opaque and translucent
Osmosis and diffusion
Climacteric fruit
Q29: Explain why one can tell if onions
Q31: Pectic substances are classified as insoluble fiber.
Q32: The edible part of the plant cell
Q33: A German dish uses red cabbage and
Q34: Cold storage of potatoes causes an accumulation
Q35: Inulin is a fructooligosaccharide that sometimes is
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