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Home Q & A Board Science-Related Homework Help Health, Nutrition, and Food Sciences
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utsavc1606 utsavc1606
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3 years ago
The "beading" that may occur on soft meringues can be best described as

▸ a gel-like structure.

▸ decreased surface tension on the egg whites.

▸ a weeping of liquid from the foam.

▸ tiny droplets of syrup on the surface of the egg whites.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
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tjax417tjax417
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utsavc1606 Author
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3 years ago
This helped my grade so much Perfect
Lawson1981
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Correct Slight Smile TY
choih94
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Thanks for your help!!
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