Exam (elaborations)
Jean Inman Domain 1 FOOD SCIENCE Exam Solved 100%
- Course
- Institution
Crispness (the state of turgor) is due to____________ - Answer the osmotic pressure of water filled vacuoles In soybeans, the limiting amino acid is________ - Answer Mehtionine Protein concentrates are _______ protein - Answer >/= 70% Protein isolates are_____protein - Answer >/= 90%...
[Show more]