Cooking changes the composition of carbohydrate to sucrose; this gives a natural sweetness to the food. This is the reason why starch-rich or carbo-loaded kinds of food are very enticing to the senses, because when they are cooked the food naturally releases these sweet aroma and taste that you cannot resist.
Tar, carbon monoxide, arsenic, vinyl chloride, and/or formaldehyde
Answer:
B. Bread
Explanation:
Not every type of bread has protein. Only white bread has Protein. BUT it has a low percentage of Protein. VERY LOW. So I consider This Answer.
<span>losing several fingers if he incorrectly uses the saw missing a is the correct answer since the rest of the answers are short-term.
hope this helps
PLEASE MAKE ME BRAINLEIST
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