C1 0.0 / 5 ? ChemistryCooking and food additivesGCSEOCR Created by: mariya19Created on: 07-12-15 10:36 863247159 Across 1. this makes the potato lose its _____ structure (5) 4. cooked potato is easier to ______ than raw potato (6) 5. a dressing that contains an emulsifier (10) 8. when a potato is cooked, the cell walls... (5) 9. emulsifiers have a water-loving end (the ___________ end) (12) Down 2. The process of when a protein molecule changes shape (10) 3. this is the type of reaction when the sodium hydogencarbonate breaks down (13) 6. an example of a food additive (10) 7. chemical change in cooking (12)
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