Food chemistry



Food chemistry
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What's the difference between baking soda and baking powder?
    <br>What is the chemical structure of butter?
    <br>How is coffee decaffeinated?
    <br>How can the amount of iron in tea be determined?
   <br> How can I find whether a material is FDA approved?
    <br>What's Jello(TM) made of?
   <br>Why does adding oil to cooking water keep it from boiling over?
    <br>Why is papain an effective meat tenderizer?
    <br>Why can't you put pineapple chunks in Jello?
    <br>What is a quick test for sucrose?
   <br>Questions about table salt...
   <br>Why does starch paste thicken when stirred?
   <br>Why are BHT and BHA added to foods?
    <br>What makes Alka Seltzer tablets fizz?