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mysttrr mysttrr
wrote...
Posts: 723
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6 years ago
A consumer states that she/he always adds a touch of baking soda when cooking green beans in order to preserve the nice green color. What are three dangers in doing this?
 
  What will be an ideal response?
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wrote...
6 years ago
Color change too vivid or non-food green.
Mushy texture
Loss of thiamin and vitamin C
Flavor
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