What has a negative effect on the quality of frozen desserts?
A. thawing and refreezing
B. adding gums and stabilizers
C. flavoring agents for chocolate and strawberry
D. All of these are correct.
Answer: A
Nutritional Science
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The principal sugar found in milk is ________.
A. lactose B. dextrose C. maltose D. sucrose
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Which item is a chief source of long-chain fatty acids?
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