Food Chemistry . Chapter 17 in Green / Damjii Chapter X in Nuess Chapter X in Oxford Study (no resource in Chang). Homework. F.6: Texture. Read F6– Texture pp . 487-488 Do Qs 38-42 on p 493. F.6.1 : Describe a dispersed system in food. TEXTURE depends on
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Chapter 17 in Green / Damjii
Chapter X in Nuess
Chapter X in Oxford Study
(no resource in Chang)
TEXTURE depends on
CREAMY TEXTURES valued in many foods depend on
vinegar with egg yolks
vinegar and hydrophobic end bonds
droplets… suspending them within the
aqueous phase ( vinegar ).