Question
a.
Sucrose is recovered from sugar cane juice as sugars crystallize when evaporated
b.
The caramel found in chocolate is obtained and gets its color when it is heated. When sugar is heated its properties undergo change and it becomes brown
c.
Some of the sugars react with proteins and give a dark color. This reaction is called browning reaction.
d.
None of the mentioned
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Q. Sheila discovered certain processes in the food industry that pertain to sugars and their properties. Which point is incorrect?
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