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horatioo horatioo
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6 years ago
_____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.
 
  a. Caramelization
  b. Maillard browning
  c. Enzymatic browning d. Crusting
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a_simon616a_simon616
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6 years ago
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horatioo Author
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6 years ago
this is exactly what I needed
sadiewolf
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Yesterday
Just got PERFECT on my quiz
kater28
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2 hours ago
Smart ... Thanks!
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