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SingaporeNutrition & Food ScienceQuick questions
Food Science and the Effects of Cooking
Quick questions on Protein denaturation and coagulation - O-Level Food and Nutrition
1short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is not linking overcooking to water loss?Show answer
A rubbery egg or curdled custard is over-coagulated protein squeezing out water.
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