In April 2024
Answer to Question #350413 in Biochemistry for Ntombizodwa
Discuss the relationship between the melting point of a fat and the composition and conformation of its fatty acids. Use examples of specific fatty acids to support the discussion. (9 Marks)
3.2 Name and briefly discuss the technological functions of two synthetic emulsifiers that are used in baked products such as bread (8 Marks)
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