Top Posters
Since Sunday
c
6
r
4
c
3
m
3
h
3
1
3
n
3
s
3
d
3
c
3
a
3
r
3
Home Q & A Board Science-Related Homework Help Health, Nutrition, and Food Sciences
New Topic  
bblegal bblegal
wrote...
Go to Answer
Posts: 109
Rep: 1 0
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:
Read 34 times
1 Reply
Replies
Answer verified by a subject expert
jromeohelmjromeohelm
wrote...
#1
Posts: 78
Rep: 1 0
4 years ago
Sign in or Sign up in seconds to unlock everything for free
More solutions for this book are available here
1

Related Topics

bblegal Author
wrote...

4 years ago
Helped a lot
Mkersey12
wrote...

Yesterday
I appreciate what you did here, answered it right Smiling Face with Open Mouth
big_larry_samp
wrote...

2 hours ago
This helped my grade so much Perfect
New Topic      
Quick Reply
Explore
Post your homework questions and get free online help from our incredible volunteers
  1108 People Browsing
Start New Topic Take the Tour CoursesNew Study Tools Topics Trending Browse by Textbook
Live Chat
Related Images
  
 270
  
 483
  
 271
Your Opinion
Who will win the 2024 president election?
Votes: 110
Closes: November 4
Previous poll results: Should Ph.D.'s be addressed as doctors?