The ability of a baked product to rise is directly related to its _____ content
a. carbohydrate
b. lipid
c. protein
d. water, vitamin, and mineral
c
Nutritional Science
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The oxidation-reduction reactions that produce energy require which of the following coenzymes?
A) B-vitamins B) fat-soluble vitamins C) minerals D) vitamin C
Nutritional Science
About the Introductory Nutrition category
Examine Introductory Nutrition homework help here
Nutritional Science
Diabetes is now estimated to affect _____ people aged 20 or more in the United States
a. 6 million b. 16 million c. 26 million d. 36 million
Nutritional Science
Hypocalcemia can be manifested by:
a. increased secretion of parathormone. b. lack of calcium in the diet as the primary cause. c. tetany, twitching, and tingling of extremities. d. muscle relaxation resulting in poor muscle tone.
Nutritional Science