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Food Fundamentals

HSN106 Study Guide - Final Guide: Viscoelasticity, Durum, Niacin

Explain the general composition of eggs (8 marks) Egg yolk (31) o Comprises of white yolk, latebra, vitelline membrane, chalazae and calaziferous layer. o Pigments of yolk include carotenes and xanthophylls. Egg white (58)...

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