Cooking improves the quality of raw egg white by inactivating avidin, thereby increasing the biological availability of which vitamin?

The brown colour of stored or cooked meat occurs due to the presence of:

Which cereal plant source typically contains starch granules that are compound, small, and polygonal in shape?

Identify the phenomena directly associated with cereal starch cooking: 1. Gelation2. Gelatinization3. Scum formation