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Match the food to the function of protein in its preparation.
A. coagulation
B. denaturation
C. emulsion
D. foam
E. gelatinization
4. Yogurt.
5. Hard-cooked eggs.
6. Pudding.
7. Mayonnaise.
Match the following enzymes with their sources.
A. papaya
B. pineapple
C. stomach of calves
8. Papain.
9. Bromelain.
10. Rennin.



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