When an egg cooks, the egg white changes from a transparent fluid to an opaque solid in a process known as A. Coagulation B. Gelatinization C. Caramelization D. Thickening

When an egg cooks, the egg white changes from a transparent fluid to an opaque solid in a process known as A. Coagulation B. Gelatinization C. Caramelization D. Thickening

asked Oct 19, 2019 89.1k views

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