Which of the following characteristics is a function of milk proteins in confections?
a. aids in emulsification and miscibility of various ingredients
b. contributes to flavor and color development
c. improves nutritional profile
d. with heat, can yield a fibrous network that gives rigidity, shape, texture, and chewability
e. all of the above answers are correct
f. none of the above answers is correct
e
You might also like to view...
Which of the following is the only inorganic macronutrient?
A. carbohydrates B. lipids C. proteins D. water
Healthy People 2020 includes a goal of increasing by ________ the number of pregnancies that begin with optimal folate status.
A. 10% B. 30% C. 20% D. 40%
What is a Braden score? Assess Mr. Campbell's score. How does this relate to his nutritional status?
What will be an ideal response?
Each ________ contains capillaries and a lacteal for picking up nutrients absorbed through the enterocytes and transporting them throughout the body
A) villus B) bolus C) GFCO cell D) parietal and chief cell