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Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151 Exercise 2
Describe the following functions of eggs in food preparation: emulsifying, binding, interfering, and clarifying.
Explanation
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Eggs function as emulsifying, binding, i...
Understanding Food 5th Edition by Amy Christine Brown
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