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You have developed a tofu but have noticed that it has a low shelf life stability,...

You have developed a tofu but have noticed that it has a low shelf life stability, its very hard, has a low mineral content and if it is left in its package for more than 2 days it will partially dissolve in the liquid within the package.

This product's dissociation was influenced by?

A. The resistance to non-polar amino acids.

B. Reduced glass transition temperature of the proteins.

C. An acceleration of pH change within the product.

D. An increase in viscosity at high storage temperatures.

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