True/False
Fats have a distinct flavor of their own to contribute to food; however, they are unable to absorb fat-soluble flavor compounds from other foods.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q20: Emulsions are classified on the basis of
Q27: Margarine was a butter replacement developed during
Q45: The melting point of a fat is
Q46: Fat replacers are grouped by:<br>A) the reduction
Q48: The _ crystalline form of fat is
Q49: Fat substitutes do not replace fat on
Q51: Which of the following is not used
Q53: For health reasons, Americans are advised to
Q54: When common emulsifiers function to mix lipid-
Q55: Which of the following is usually not