Polymerization during frying results in increased viscosity because of linking together.
A) Glycerol molecules
B) Fat molecules
C) Lipase molecules
D) Fatty acid molecules
E) Acrolein molecules

Question

Quizplus · Accepted Answer

The Answer of Polymerization during frying results in increased viscosity because of linking together.
A) Glycerol molecules
B) Fat molecules
C) Lipase molecules
D) Fatty acid molecules
E) Acrolein molecules

Polymerization During Frying Results in Increased Viscosity Because of Linking