Dutching consists of treating crushed cocoa beans or chocolate liquor with a(n) _____ to adjust the color range from deep reddish brown to charcoal black.
A. acid
B. alkali
C. salt
D. sugar
E. fat
Answer: B
Nutritional Science
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Answer the following statement true (T) or false (F)
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Explain heme and nonheme iron, and discuss the factors that influence their absorption in the body
What will be an ideal response?
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a. True b. False Indicate whether the statement is true or false
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a. 0.5-1.0% b. 1-3% c. 8% d. 12%
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