In the presence of _____ and _____ protopectin is unable to form a gel.
(a) Methyl alcohol, pectic acid
(b) Pectic acid, sugar
(c) Sugar, acid
(d) Acid, methyl alcohol
I got this question during an interview.
My enquiry is from Principles of Food Concentrates-1 in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering