Which components of egg white are responsible for foam formation?
Ovalbumin and conalbumin are the largest sources of protein in the albumin that supplies the protein for the foam. Ovomucin plays a major role as a foam stabilizer.
Nutritional Science
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The liver supplies glucose for muscles and other cells by breaking down ________.
A. cholesterol B. ATP C. phosphocreatine D. glycogen
Nutritional Science
The most severe allergic reaction is _______________
Fill in the blank(s) with correct word
Nutritional Science
The kidneys activate
a. vitamin A. b. vitamin B6. c. vitamin K. d. vitamin D.
Nutritional Science
What is the rationale behind inducing ketosis in persons adhering to the Atkins diet?
Nutritional Science