a) Flavor
b) Texture
c) Softening
d) Shortening
Answer: c
Explanation: Flavor, texture and shortening are all major culinary uses of oil in the food industry
Related Posts
__________ uses reflectance & absorbance principles for calculating the moisture content.
_________ method id based on dielectric principle.
______________ of moisture measurement is based on chemical reactions.
The oven drying methodology consists of heating by ________
Halogen and infrared drying are the examples of _________________
_____________ is the amount of moisture a material will absorb relative to ambient temperature and humidity conditions.
What is the critical point of water?
Join The Discussion