Question

when used as a binder or thickener,the hydrophilic colloids of yolks and whites, due to the presence of proteins are converted into a hydrophilic colloid thus turning it into a gel. (true or false?) ​

Answer 1

Answer:

I think this question is false

Answer 2

when used as a binder or thickener,the hydrophilic colloids of yolks and whites, due to the presence of proteins are converted into a hydrophilic colloid thus turning it into a gel.It’s True