Because egg proteins coagulate on heating, eggs are commonly used in food preparation for

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Because egg proteins coagulate on heating, eggs are commonly used in food preparation for

Because egg proteins coagulate on heating, eggs are commonly used in food preparation for

▸ giving color.

▸ producing foams.

▸ forming emulsions.

▸ thickening or forming gels.

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Introductory Foods

Edition: 14^th

Authors: Scheule, Bennion

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