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Most vegetables are poor sources of _____, but legumes combined with grains serve as a reliable source for many people.
Q3: The three types of pectic substances are
Q5: How do starch granules behave when heated
Q23: Which of the following is not among
Q24: Which of the following soups is a
Q27: The germ is rich in fat and
Q42: Starch in flour can be partially broken
Q43: Less than 30% of the world's corn
Q44: How can you obtain the characteristic brown,
Q48: Holes are pricked into cracker dough to
Q61: The recommended daily intake of vegetables varies