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Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981 Exercise 6
Describe the difference in rate of coagulation for egg whites and yolks, and explain how added ingredients change the coagulation temperature.
Explanation
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Temperatures of coagulation:
The main c...
Understanding Food 4th Edition by Amy Christine Brown
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