callielawson1 callielawson1

25-08-2017
Health

contestada

Which of the following choices are used primarily as food additives for their emulsifying, or blending, qualities?

A. Omega-3 and omega-6 fatty acids
B. Hydrogenated oils and fatty acids
C. Nonessential fatty acids
D. Monoglycerides and diglycerides

Respuesta :

lindseykateg lindseykateg

25-08-2017

I believe that the answer is D. Monoglycerides and diglycerides

Answer Link

25-08-2017

D. Monoglycerides and diglycerides

Answer Link

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