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 __________.

Which type of flour is the most suitable one for making the cake?

100 grams of salt was added to 1200 mL of water. Given the following formula, calculate the boiling point of the solution. Note: Molecular weight of NaCl is 58.44 g; density of water is 1 g/mL; Kb is 0.51 °C; Kf is 1.86 °C. 

Only non-reducing sugars can undergo caramelization.

Glutenin contributes stickness and tackiness while gliadin contributes toughness and rubberiness to gluten structure.