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Chlorine-treated cake flour improves baking performance.
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Q3: Fat enhances the keeping quality of cake.
Q4: Sucrose is the most common monosaccharide in
Q10: Hard wheat flour will produce acceptable bread
Q15: If a starch-thickened pudding thins instead of
Q21: Explain the changes in beef as it
Q23: Flavors sometimes can be modified by:<br>A) Adding
Q30: Select the phospholipid:<br>A) Tristearin<br>B) Vitamin D<br>C) Phosphorylase<br>D)
Q30: You wish to create a mutation that
Q33: Flakiness in pastry may be defined as:<br>A)
Q43: In a given bacterium, transcription of housekeeping