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Pepsi [2]
3 years ago
5

In which cooking process does the amino acid in the meat react with reducing sugars to produce flavor?

Health
2 answers:
const2013 [10]3 years ago
5 0

It's the reaction which causes browning in foods by cooking - roasting, boiling, baking and also the browning of dehydrated foods.

Annette [7]3 years ago
4 0

Answer:

maillard reaction

Explanation:

correct for plato

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Explanation:

complex= more

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always remember that explanation!

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