Explain the effect of heat on Green coloured vegetables. How should they be cooked ?
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Cooking is the application of heat to food to make it safer to eat, digestible and more palatable. Heat breaks down the cellulose and the starches present, changes and blend flavor within the food, and also destroy bacteria to make food digestible. ...
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heat causes of magnesium atom at the centre of each chlorophyll molecule to detach and be replaced by hydrogen atom
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