Which of the following treatment CANNOT inhibit the enzymatic oxidative browning?

Adding nutrient back due to the loss in milling is called ________.

Monosaccharides are carbohydrates that can be broken down by hydrolysis into smaller carbohydrate units.

Anthocyanins are water-soluble and pH-sensitive; it exhibits a red color in the acidic condition.

If 100 g of milk powder contains 5 g of water, what is the moisture content of this powder on a WET basis?

Lactose in milk is a disaccharide that consists of __________.

Which of the following will NOT increase the boiling point?

Which of the following is NOT a property of a true solution?

Which of the following gums can form a gel when used individually?

The ability of molecules to come close enough to each other in space to interact is called __________.