Answer:
They are carbohydrates containing a terminal aldehyde or ketone group which can undergo oxidation reactions. By reacting with free amino groups in amino acids, peptides and proteins, reducing sugars can form unique compounds essential for the desirable flavor and aroma of baked goods.
Explanation:
Hope this helps- Good Luck! ^w
Answer:
Valine, Alanine, Histidine, Serine, Lysine
Explanation:
I used the genetic code table
Answer:
1 pt ty so much
and u need to give us the rest of the question
Explanation:
There are four major classes of biological macromolecules:
carbohydrates.
lipids.
proteins.
nucleic acids.
