Which of the following characteristics is a function of milk fat in confections?
A. gives rich flavor, texture, and mouthfeel
B. absorbs moisture due to water-binding capacity
C. imparts chewiness and graininess
D. assists in whipping and foam formation
E. All of these are correct.
F. None of these are correct.
Answer: A
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Fill in the blank(s) with the appropriate word(s).
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