Health, 16.07.2019 05:20 randlemccray1907

Question 22 butter a. decreases shelf life of baked goods by speeding staling. b. can be clarified by homogenizing it and adding salt. c. is made from cream that has been centrifuged. d. may not contain coloring additives according to the usda definition.

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Question 22 butter a. decreases shelf life of baked goods by speeding staling. b. can be clarified b...

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