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Food Science & Technology Science (13-06-2022)
Q1. ______ emulsions are typified by butter, margarines, and fat-based spreads in general.
Oil-in-water
Water-in-oil
Water-in-oil-in-water
Oil-in-water-in-oil
ANSWER: B. Water-in-oil
Explanation – Butter, margarines, and other fat-based spreads are examples of water-in-oil (w/o) emulsions. These rely on the properties of ...
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