Replacing saturated fats with monounsaturated or omega-3 polyunsaturated fatty acids lowers a. the risk for diabetes. b. hdl cholesterol. c. the risk of heart attack. d. ldl cholesterol.

Drag the tiles to the correct boxes to complete the pairs. match the food technology with its definition anticaking agents ph control agents preservatives stabilizers, thickeners, and texturizers control acidity and alkalinity prevent chemical reactions that cause food to deteriorate keep powdered food flowing freely and prevent lumping, caking and