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In Food Preparation, Which Sugar Causes Excessive Stickiness in Candies

Question 7

Multiple Choice

In food preparation, which sugar causes excessive stickiness in candies, overbrowning in baked products, and lower freezing temperatures in ice cream?


A) dextrose
B) fructose
C) galactose
D) sucrose
E) maltose
F) lactose

Correct Answer:

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