Revision: Nutrient + Functional Property

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CARBOHYDRATES....

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Dextrinise

(a browning process where dry heat changes starch to dextrin on the surface of a food)

Front

PROTEINS....

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Denature

(When the structure of the protein breaks apart)

Front

LIPIDS (FATS)....

Back

Emulsify

(allows lipids and water to mix)