Lactose cannot be fermented, so it is rarely used in preparation of yeast bread products or alcoholic beverages that depend on fermentation.
Answer the following statement true (T) or false (F)
True
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How many kcalories per day are required for the lactating mother to produce breastmilk?
a. 250 b. 350 c. 500 d. 750
The most reliable food source(s) of chloride is(are) _____
a. meats and whole-grain cereals b. salt c. dark green vegetables d. drinking water e. citrus fruits
What is the recommended range of weight gain, in lbs, during pregnancy for a normal-weight woman?
a. 10-18 b. 19-24 c. 25-35 d. 36-44 e. 45-55
What is meant by the bioavailability of a vitamin in food??
A) ?the total amount available from plant and animal food B) ?the amount absorbed and subsequently used by the body C) ?the amount that escapes destruction from food processing D) ?the number of different chemical forms of the same vitamin