Multiple Choice
The gradual change from a smooth to a course texture, often observed in ice cream and sherbet, often results from
A) thawing and refreezing.
B) being stored between -10 degrees F and 0 degrees F.
C) being stored between 0 degrees F and 6 degrees F.
D) all of the above answers are correct
Correct Answer:
Verified
Correct Answer:
Verified
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