Science, asked by bhatakthihueatma, 4 days ago

conclusion on cutting of vegetables​

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Answered by sushree2033
1

Answer:

The more you cut the veggie, the more compounds are produced. Without enzymes, onions and garlic also wouldn't be nearly as flavorful. ... For many vegetables and fruits, the cut does make the flavor. Cuts affect cooking process, texture and aroma — and perhaps something even less tangible

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