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The additives that come into contact with food as part of pa…

The additives that come into contact with food as part of packaging, holding, or processing are direct food additives.

Published April 21, 2021
Categorized as Uncategorized

Based on the HLB value, which of the following would be the…

Based on the HLB value, which of the following would be the best emulsifier for an o/w emulsion?

Published April 21, 2021
Categorized as Uncategorized

Fats can exist in different crystalline forms; α is the leas…

Fats can exist in different crystalline forms; α is the least stable crystals.

Published April 21, 2021
Categorized as Uncategorized

Which of the following can break down carbohydrates into sim…

Which of the following can break down carbohydrates into simple sugars?

Published April 21, 2021
Categorized as Uncategorized

Which of the following is NOT used as an antimicrobial food…

Which of the following is NOT used as an antimicrobial food additive?

Published April 21, 2021
Categorized as Uncategorized

The process of digestion starts from mouth, and it only invo…

The process of digestion starts from mouth, and it only involves mechanical digestion.

Published April 21, 2021
Categorized as Uncategorized

Which of the following is NOT an advantage of synthetic colo…

Which of the following is NOT an advantage of synthetic coloring agents?

Published April 21, 2021
Categorized as Uncategorized

Which of the following substances is NOT required in yeast b…

Which of the following substances is NOT required in yeast bread? 

Published April 21, 2021
Categorized as Uncategorized

Which of the following statement about the emulsifier is INC…

Which of the following statement about the emulsifier is INCORRECT?

Published April 21, 2021
Categorized as Uncategorized

The purpose of mixing the batter is to distribute ingredient…

The purpose of mixing the batter is to distribute ingredients and equalize the temperature throughout the mixture.

Published April 21, 2021
Categorized as Uncategorized

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