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Which by-product of fermentation has been utilized in the production of bread?

Lactic Acid
Ethyl alcohol
Carbon dioxide
Pyruvic acid

Respuesta :

Kalahira
During the production of bread, yeast cells utilize the sugar and starts growing. Alcoholic fermentation takes place, during which ethanol and carbon dioxide are formed. Alcohol evaporates, and carbon dioxide provide the bread its fluffy structure.

Answer:

lactic

Explanation:

is it right

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