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bblegal bblegal
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4 years ago
Because egg proteins coagulate on heating, eggs are commonly used in food preparation for

▸ giving color.

▸ producing foams.

▸ forming emulsions.

▸ thickening or forming gels.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
Authors:
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jromeohelmjromeohelm
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