The Gradual Change from a Smooth to a Course Texture

question 35

Multiple Choice

The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from

• A) thawing and refreezing.
• B) being stored between -10 degrees F and 0 degrees F.
• C) being stored between 0 degrees F and 6 degrees F.
• D) all of the above answers are correct

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