The U.S. Department of Agriculture (USDA) limits the amount of textured vegetable protein that can be added to commercially prepared foods. What is the limit?
A) 5%
B) 10%
C) 20 %
D) 30 %
Correct Answer:
Verified
Q22: _ is a naturally aged and fermented
Q23: Leucoplasts store starch and some water.
Q24: _ is a condiment made from fermented
Q25: A red-purple pigment is an example of
Q26: Potatoes contain approximately 15% air space.
Q28: The most important consideration in the selection
Q29: When preparing cauliflower, onions, white potatoes, and
Q30: The preparation of vegetables involving a browned
Q31: Humans are unable to digest fiber because
Q32: Chlorophyll is not as stable as carotenoid
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents