× Didn't find what you were looking for? Ask a question
Top Posters
Since Sunday
5
a
5
k
5
c
5
B
5
l
5
C
4
s
4
a
4
t
4
i
4
r
4
Home Q & A Board Humanities Art and Culture Culinary Arts
New Topic  
horatioo horatioo
wrote...
Go to Answer
Posts: 700
Rep: 0 0
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
Read 30 times
1 Reply
Replies
Answer verified by a subject expert
a_simon616a_simon616
wrote...
#1
Top Poster
Posts: 1160
Rep: 3 0
6 years ago
Sign in or Sign up in seconds to unlock everything for free
1

Related Topics

horatioo Author
wrote...

6 years ago
Helped a lot
jamiebonf99
wrote...

Yesterday
Smart ... Thanks!
kevin12323h
wrote...

2 hours ago
Thanks for your help!!
New Topic      
Quick Reply
Explore
Post your homework questions and get free online help from our incredible volunteers
  1294 People Browsing
Start New Topic Take the Tour CoursesNew Study Tools Topics Trending Browse by Textbook
Live Chat
Related Images
  
 1063
  
 410
  
 4980
Your Opinion
Which country would you like to visit for its food?
Votes: 204
Previous poll results: How often do you eat-out per week?