× 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  
Hannah g Hannah g
wrote...
Go to Answer
Posts: 702
Rep: 0 0
6 years ago
Maturing agents in flour improve adhesive quality by
 
  (1) increasing the SH groups, (2) converting lipids to free fatty acids (3) cross-linking some of the SH groups to form some S-S- linkages, (4) converting some S-S- to SH groups, (5) none of these.
Read 12 times
1 Reply
Replies
Answer verified by a subject expert
gatt3130gatt3130
wrote...
#1
Top Poster
Posts: 1186
Rep: 5 0
6 years ago
Sign in or Sign up in seconds to unlock everything for free
1

Related Topics

Hannah g Author
wrote...

6 years ago
Smart ... Thanks!
gmiannotti
wrote...

Yesterday
Thanks
Morgan-C
wrote...

2 hours ago
Brilliant ツ
New Topic      
Quick Reply
Explore
Post your homework questions and get free online help from our incredible volunteers
  1288 People Browsing
Start New Topic Take the Tour CoursesNew Study Tools Topics Trending Browse by Textbook
Live Chat
Related Images
  
 209
  
 24
  
 287